1 1/4 cup raspberry chocolate chips
Heat butter until melted, whisk in sugar until dissolved. Remove from heat and whisk in peanut butter and cream cheese. Whisk in vanilla and let sit and cool completely.
Place mini cupcake liners in a pan. Melt 1/2 cup of chocolate chips making sure you do not overheat. Drop 1/2 tsp of chocolate into each liner, then using a pastry brush to brush chocolate up the sides of the liner. Place the liners in the freezer for 20 minutes.
Whisk the powdered sugar, salt, 4 tbs of chocolate chips and flour into the cooled peanut butter mix. Put the mix into the freezer for 15 minutes to harden.
Remove the liners and the peanut butter mix from the freezer, place tsp of mix into the chocolate cups and flatten slightly with a spoon. Place back into the freezer for 15 minutes. Melt the remainder chocolate chips then cover each cup with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes.
keep the cups stored in the refrigerator