Ingredients:
For the Chocolate Layers:
1½ cups semisweet or dark chocolate chips
1 tablespoon coconut oil (optional, for smoother chocolate)
For the Peanut Butter Filling:
½ cup creamy peanut butter
2 tablespoons powdered sugar
1 tablespoon unsalted butter, softened
¼ teaspoon vanilla extract
Pinch of salt
Instructions:
Prepare Muffin Tin:
Line a mini muffin tin (or regular muffin tin for larger cups) with paper liners.
Melt the Chocolate:
In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second increments, stirring between each, until fully melted and smooth.
Alternatively, melt the chocolate in a double boiler over simmering water.
Make the Peanut Butter Filling:
In a small bowl, mix peanut butter, powdered sugar, butter, vanilla extract, and salt until smooth and well combined. The mixture should be thick but spreadable.
Assemble the Cups:
Spoon a small amount of melted chocolate (about 1 teaspoon) into each muffin liner, spreading it slightly to cover the bottom. Tap the tin gently to level the chocolate.
Place the tin in the freezer for 5–10 minutes to set.
Add Peanut Butter Layer:
Scoop about ½–1 teaspoon of the peanut butter mixture and roll it into a small ball or flatten it slightly. Place it on top of the hardened chocolate in each liner, ensuring it doesn’t touch the sides.
Top with Chocolate:
Spoon more melted chocolate over the peanut butter layer, ensuring it is fully covered. Gently tap the tin again to smooth the tops.
Chill:
Refrigerate the peanut butter cups for 20–30 minutes, or until fully set.
Serve:
Remove the paper liners and enjoy! Store any leftovers in an airtight container in the fridge for up to 2 weeks.
Tips:
For a textured filling, use crunchy peanut butter instead of creamy.
Sprinkle a pinch of flaky sea salt on top before the chocolate sets for a gourmet touch.
Experiment with different nut butters like almond or cashew for unique variations.
Enjoy your homemade Chocolate Peanut Butter Cups! 
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