Add your peanut butter to a medium sized bowl. Heat in the microwave for 15-20 seconds to soften. Stir in the graham cracker crumbs and maple syrup.
Place the chopped chocolate in a microwave safe bowl. Heat for 30-second intervals, stirring between each interval, until smooth and melted. This shouldn't take longer than 75-90 seconds! Do not overheat. When there are just a few pieces left, keep stirring. The residual heat will smooth it out.
Pour a small amount of chocolate into a silicone mold or mini muffin pan with liners. Tap to allow the chocolate to spread.
Add about a teaspoon of the peanut butter mixture to each cup. Top with the rest of the melting chocolate, tapping gently to allow the melted chocolate to settle into the mold.
Put the peanut butter cups in the fridge for 20-30 minutes or until set.
If desired, drizzle with additional melted chocolate and top with sprinkles. Enjoy!