The recipe yield is:
Recipe By: Stephanie da Silva (email@example.com) Melt the chocolates and butter of hot water, stirring until smooth. Melt peanut butter separately in the same manner. Pour a scant tablespoon (15 ml) chocolate mixture into each of 16 cupcake liners; let cool. Pour a tablespoon of the melted peanut butter over each chocolate later; let cool. Finally, pour a tablespoon melted chocolate on top. Cool at least one hour. Trim excess paper from top. -j.