Line a cupcake tin/tray with cupcake liners.
Place the chocolate in a bowl and microwave it in 30-second intervals at 50% power, stirring in between until smooth and completely melted.
Spoon about a tablespoon or two of melted chocolate into the bottom of each cupcake liner.
Freeze for 10 to 15 minutes until the chocolate sets.
Remove from the freezer and fill each cupcake liner about 2/3 of the way with yogurt. If you prefer sweeter yogurt, mix it with honey to taste. Tap the tray a few times to level the yogurt or use a spoon to smooth it out.
Freeze again for about 30 minutes.
Take out of the freezer and layer peanut butter on top to fill each cupcake liner completely.
Return to the freezer for 45 minutes to an hour until set.
Enjoy straight from the freezer!