Making these Quick Chocolate Peanut Butter Cups is a delightfully simple process. Follow these steps carefully for perfect results every time:

1. Prepare Your Station: Arrange 12-15 standard-size cupcake liners in a muffin tin. Using a muffin tin helps the cups keep their shape as they set. If you don’t have a muffin tin, you can place the liners on a flat baking sheet, but they might spread slightly. Set aside.
2. Melt the First Chocolate Layer: In a microwave-safe bowl, combine half of the chocolate chips (about ¾ cup) and 1 tablespoon of the coconut oil. Microwave on medium power (50%) in 30-second intervals, stirring well after each interval. Continue until the chocolate is almost completely melted and smooth. Stir vigorously for the final 30 seconds to melt any remaining small lumps – avoid overheating, as chocolate can seize. Alternatively, you can melt the chocolate and coconut oil together in a double boiler (a heatproof bowl set over a saucepan of simmering water, ensuring the bottom of the bowl doesn’t touch the water), stirring constantly until smooth.
3. Create the Bottom Chocolate Layer: Carefully spoon about 1 to 1.5 teaspoons of the melted chocolate mixture into the bottom of each prepared cupcake liner. Use the back of the spoon to gently spread the chocolate slightly up the sides of the liner (about ¼ inch). This doesn’t need to be perfect, just enough to create a base.
4. First Chill: Place the muffin tin (or baking sheet) with the chocolate-lined cups into the refrigerator or freezer. Chill for about 10-15 minutes (freezer is faster) until the chocolate is firm to the touch. This step is crucial to prevent the peanut butter filling from mixing with the bottom chocolate layer.
5. Prepare the Peanut Butter Filling: While the chocolate bases are chilling, prepare the filling. In a medium bowl, combine the creamy peanut butter, sifted powdered sugar, melted unsalted butter, and the optional salt. Stir everything together thoroughly with a spatula or spoon until the mixture is smooth, well-combined, and has a slightly thick, cohesive texture. It should be easy to scoop but not runny. If using natural peanut butter that’s oily, you might need a touch more powdered sugar to achieve the right consistency.
6. Add the Peanut Butter Layer: Once the chocolate bases are firm, remove the muffin tin from the fridge/freezer. Drop a spoonful (about 1 to 1.5 teaspoons, or slightly more if you like a thick filling) of the peanut butter mixture into the center of each cup, directly onto the hardened chocolate layer. Gently press or spread the peanut butter filling down slightly with the back of the spoon or your (clean) fingertip, leaving a small border of chocolate visible around the edge. This helps the top chocolate layer seal the cup completely. Try to make the peanut butter layer relatively flat on top.
7. Melt the Second Chocolate Layer: Using the same method as before (microwave or double boiler), melt the remaining ¾ cup of chocolate chips with the remaining 1 tablespoon of coconut oil. Stir until completely smooth and glossy.
8. Create the Top Chocolate Layer: Carefully spoon the remaining melted chocolate over the peanut butter layer in each cup. Ensure the peanut butter is completely covered, letting the chocolate flow to the edges of the liner to seal the filling inside. You might need to gently tilt the muffin tin or use the back of your spoon to encourage the chocolate to spread evenly over the top. A gentle tap of the muffin tin on the counter can also help level the chocolate.
9. Final Chill: Place the muffin tin back into the refrigerator. Chill for at least 30-45 minutes, or until the chocolate is completely firm and set throughout. If you’re in a hurry, the freezer can speed this up (around 20-25 minutes), but allow them to sit at room temperature for a few minutes before eating if frozen solid.
10. Serve and Enjoy: Once fully set, gently peel away the cupcake liners. Your delicious homemade Quick Chocolate Peanut Butter Cups are ready to be devoured! Store any leftovers as recommended below.