Gemini Peanut Butter Cups

Line a 12-cup muffin tin with cupcake liners and set aside.

Melt 1/4 cup of margarine in a small saucepan over low heat, then remove from heat and stir in the chocolate chips until smooth.

Spoon approximately 1 tablespoon of the melted chocolate mixture into the bottom of each cupcake liner, using the back of a spoon to coat the bottom evenly.

Place the chocolate-lined muffin tin in the freezer to set the base layer.

While the chocolate sets, combine the peanut butter, remaining 1/4 cup margarine, graham cracker crumbs, and sugar in a mixing bowl, stirring until well combined.

Remove the muffin tin from the freezer and spoon approximately 2 tablespoons of the peanut butter mixture on top of each chocolate base, pressing gently to flatten.

Return the muffin tin to the freezer until the peanut butter layer is firm.

Melt the remaining chocolate chips with the soy milk in a small saucepan over low heat, stirring frequently until smooth.

Remove the muffin tin from the freezer and spoon the chocolate-soy milk mixture over each peanut butter cup, covering the top completely.

Return the peanut butter cups to the freezer until the chocolate topping is fully set.

Remove the muffin tin from the freezer and carefully peel away the cupcake liners before serving.