Melt the chocolate chips in the microwave, placing them in a microwave safe bowl and heating for 20 seconds. Stir, and microwave for 10 more seconds, or until melted.
Remove chocolate from the microwave and place a small amount at the bottom of each muffin cup, filing up about 1/4 of the way.
Mix graham cracker crumbs, powdered sugar and peanut butter together in a mixing bowl, mixing until you get a grainy mixture you can roll in your hands.
Roll a mini peanut butter ball in your fingers and place on top of the chocolate in each cup. You want to make sure that the peanut butter ball is in the middle of the chocolate, it should still have a tiny bit of space around it where we can pour more chocolate in.
Pour the remaining melted chocolate on top of each peanut butter ball, making sure the chocolate covers the peanut butter and sides.
Cover muffin pan with plastic wrap and place in the refrigerator for 2 hours, or until they are firm. Enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com