Step 1

Prepare a cupcake tin with 9 liners

Step 2

Melt chocolate in microwave or hot water bath

Step 3

Stir peanut butter, hazelnut butter and maple syrup together until smooth

Step 4

Spread 1 to 2 tablespoons of chocolate in the bottom of each cupcake liner

Step 5

Dollop 1 to 2 teaspoons of the peanut butter mixture on top of the chocolate.

Step 6

Top with a few dry cranberries

Step 7

Cover each dollop of peanut butter with more chocolate (1 to 2 tbsp.) and smooth out the top

Step 8

Refrigerate for 1 hour or until chocolate has hardened before enjoying