Preheat oven to 350°. Combine Classy Chocolate Pound Cake Mix, butter and egg in large bowl; mix until well combined. Using hands, knead until the consistency of a thick, moist dough.
Wrap 1 Tbsp. of dough around one mini peanut butter cup; form into a ball. Place on a large baking sheet. Repeat with remaining dough. Bake 8 minutes.
Remove from oven and let stand 1 minute. Transfer to a cooling rack. Cool completely.
Microwave chocolate chips in a microwave-safe bowl 30 seconds; stir. Repeat 10-second heat and stir intervals, if needed, until chocolate chips are smooth and shiny. (Overheated chocolate will be come dry and chunky.) Dip tops of cookies in melted chocolate. Cool. Store in an airtight container.
Freeze & bake later:
Form into balls and wrap in plastic. Place wrapped balls in a gallon freezer bag; remove air, seal and freeze. When ready to bake, remove from freezer, thaw and bake as directed.