not measure out the almond butter exactly, but it was about 1/2 a spoonful.
4. use your spoon or fingers to lightly push the almond butter down around the center of the cup, leaving the edges of the chocolate free of almond butter (pictured up top).
5. return to the freezer for another 1/2 hour.
6. using the other half of your ingredients, repeat the chocolate making process. scoop about 2 more spoonfuls of chocolate into the cupcake tin. it should be enough chocolate to just cover your almond butter. note that some cups may need a little more chocolate than others.
7. place back in the freezer for approximately one hour.
note: for best 