Line a cupcake tin with 10 paper liners.
Melt 3/4 c of the chocolate chips in the microwave until totally smooth.
Put about 1 tbsp of the melted chocolate into the bottom of each cup, and freeze for 15 minutes to set.
To make the filling, blend the peanut butter and dates. Scrape down the sides a couple times until the dates seem to be chopped and incorporated into the peanut butter. Chill the bowl in the refrigerator for 15 minutes.
Melt the remaining 1 1/4 c chocolate chips.
Take out the filling and the pan with the already set chocolate, and measure out 1 tsp of the peanut butter filling into each cup, pressing slightly to spread toward the edges.
Use the melted chocolate to cover the filling of each cup completely - you'll probably need a little over 1 tbsp for each cup. If there's extra, just put some more on each one until you're out of chocolate.
Freeze the peanut butter cups for 30 minutes to set.
Store leftovers in the fridge or freezer.
