Start by mixing the Greek yogurt, peanut butter, and maple syrup in a medium bowl. Stir until the ingredients are well combined and the mixture is smooth and creamy. The Greek yogurt adds a tangy note that complements the rich, nutty flavor of the peanut butter, while the maple syrup provides a hint of natural sweetness.
Next, melt the dark chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring between each interval until the chocolate is completely melted. Alternatively, use a double boiler for a gentler melting process.
Take out silicone mini muffin tin. Spoon a small amount of melted dark chocolate into the bottom of each liner, just enough to cover the base. Place the tin in the refrigerator or freezer for a few minutes to allow the chocolate to set.
Once the chocolate has hardened, add a generous spoonful of the peanut butter mixture on top of the chocolate layer. Use the back of the spoon to smooth it out, ensuring the peanut butter mixture is evenly distributed.
Finally, cover the peanut butter layer with another spoonful of melted dark chocolate, spreading it evenly to seal the filling inside. Place the muffin tin back in the refrigerator for at least 1-2 hours, or until the chocolate has fully set and the cups are firm.