Prepare a 12-cup muffin tin with cupcake liners -- OR a 24-cup mini muffin tin with mini cupcake liners. The liners give the sides of each peanut butter cup that classic ridged edge look.
Melt the chocolate and 1½ tablespoons coconut oil over a double boiler until just melted. If you don't have a double boiler, simply melt in a glass bowl over a simmering pot of water.
Pour chocolate mixture into the bottom of each cupcake liner, just enough to create an even base layer. This is about 1 teaspoon for mini cupcake liners, and about 2-3 teaspoons for regular sized cupcake linersPlace in the refrigerator to chill.
Meanwhile, melt 1½ tablespoons coconut oil in a large bowl in the microwave. Whisk in the peanut butter until well blended. Set aside.
Once the first chocolate layers have hardened, remove from the refrigerator and pour just enough of the peanut butter mixture to create a middle layer in each cupcake liner. Refrigerate for about 10 minutes.
Once the peanut butter layer is firm, pour another teaspoonful (or 2-3 teaspoons for regular cupcake liners) of the remaining chocolate mixture to create a top layer for each peanut butter cup. Refrigerate for another 10 minutes.
Keep refrigerated in an airtight container for up to one week.
Notes
Makes: 12 regular sized peanut butter cups or 24 mini peanut butter cupsStorage: Store in an airtight food storage container in the refrigerator for up to one week. You can also freeze these in freezer-safe containers or freezer bags for up to one month.