Place cupcake cases into the holes of a 12-hole cupcake or muffin tin

Combine the peanut butter, syrup and vanilla in a mixing bowl and place in the fridge.

Place the chocolate in a bowl and microwave for 2-3 minutes on about 70% power. Stir every 30 seconds.

Pour ½ tbsp chocolate in the bottom of each liner and spread with a spoon to evenly cover. Place in the freezer for 10 minutes.

Take ½ tbsp of the peanut butter filling and roll it into a ball. Place on top of the chocolate and gently flatten with your fingers. Leave enough room so the top layer of chocolate can fit.

Pour 1 tbsp melted chocolate over the filling and spread evenly with a spoon, ensuring that the chocolate has poured down the sides of the filling.

Sprinkle the cut up pieces of Jujube fruit over the cups, then place in the freezer for 10 minutes before serving.