Create a double boiler by adding 1-inch of water to a small saucepan. Bring the water to a boil over high heat, then cover the opening of the pot with a heat-safe bowl. Add in the chocolate chips and coconut oil, and let the steam from the boiling water gently melt the chocolate, stirring often. (Alternatively you can use a microwave to melt the chocolate, stirring after 30 second intervals.)
When the chocolate is melted, line a 12-cup muffin pan with silicone or parchment paper liners. Add a teaspoon of melted chocolate into the bottom of each liner, then tilt the pan so the chocolate can run up the sides of each cupcake liner, creating an edge for the peanut butter cups. Place the pan on a flat surface in the freezer for 5 minutes, or until the chocolate looks solid.
While the chocolate is in the freezer, stir together the peanut butter and maple syrup in a small bowl. The maple syrup should make the peanut butter thicker, with almost a play-doh consistency.
Remove the muffin pan from the freezer, and scoop the peanut butter filling using a heaping teaspoon. Drop the peanut butter filling into each muffin cup, then flatten it out to make the peanut butter layer. Leave a little room around the edges, where chocolate can go to hold the peanut butter layer in the center.
Add a final teaspoon of melted chocolate to each muffin cup, and use the back of the spoon to spread it out evenly. Add a sprinkle of flaky sea salt on top of each cup, if you'd like. Place the peanut butter cups back in the freezer until the chocolate is firm, then they are ready to serve.
These homemade peanut butter cups should be served chilled, directly from the fridge or freezer, for the best texture. They will melt if left at room temperature for too long. Store them in an airtight container in the fridge for up to 1 month, or in the freezer for up to 3 months.
Notes
• Nutrition information is for 1 of 12 peanut butter cups. This information is automatically calculated, and is just an estimate, not a guarantee. • I tested this recipe with 70% dark chocolate chips, but you can use darker if you prefer, for a lower sugar content. Be sure to use dairy-free chocolate chips if you need a vegan recipe.• Want to make your own chocolate shell? You can replace the chocolate chips and coconut oil with a mix of 5 tablespoons of cacao powder, 5 tablespoons maple syrup, and 5 tablespoons melted coconut oil. Mix this together and keep it warm to drizzle into the muffin cups as the chocolate layer.