I do not measure but this recipe does not really need measuring, it is more to your taste how much peanut butter and chocolate you want in the cups.
1) First slowly melt 1/3 the vegan chocolate chips in a small pot on the stove. Make the heat very low as not to burn the chocolate. It melts pretty quick so keep stirring and watching it.
2) In the mean time place the cupcake holders in a cup cake pan. When the first batch of chocolate chips has melted, spoon it into each cupcake holder and softly flatten it to cover the bottom. You only want a small amount for the bottom. Before it cools take a spoon and spoon some of the low-fat peanut butter into the center of each. Low-fat peanut butter is the best for this recipe because they add sugar when they remove the fat and it tastes most like the Reese's brand.
3) Melt the rest of the bag of vegan chocolate chips and then pour over the top of each peanut butter filled cup. You have to mold the chocolate with a spoon to touch the sides and cover the peanut butter. When done place the cupcake pan in the refrigerator for at least 1 to 2 hours. Then just enjoy!
Source of recipe: I wrote this recipe