Fill each cupcake liner with 1 tablespoon of melted chocolate. Put the muffin pan in the freezer and let sit for about 5 minutes to allow the chocolate to solidify.
Fill the middle with 1 tablespoon of the sunflower seed butter mixture.
Use the remaining melted chocolate to top off all cupcake liners.
Store in the refrigerator for about 15-20 minutes to let it solidify.
When ready to serve, take out of the refrigerator and remove the cupcake liner. You’ll have that gorgeous indentation mark.
Keep in the refrigerator or freezer when not serving since the chocolate may melt again – especially if it’s hot.