Melt chocolate chips either in microwave in 30 second increments and stir until fully melted or melt in a double boiler on the stovetop.
Line a muffin tin with cupcake liners. (I used a normal sized muffintin, which made 6 large peanut butter cups. You can also use a mini muffin tin and liners, it will make about 10-12 mini cups.)
Pour a very small amount of melted chocolate to the bottom of the muffin tin, just so it is a thin layer coating the bottom of each liner. Use only half of the melted chocolate. Place the chocolate coated muffin tins in freezer while you make the peanut butter layer.
Mix the coconut flour, maple syrup and peanut butter together until well combined.
Remove the muffin tin from the freezer once the chocolate layer has hardened a bit. Dallop some of the peanut butter mixture into each muffin tin on top of the layer of chocolate.
Pour the remaining half of melted chocolate on top of the peanut butter layer.
Allow to set in freezer until hardened. Remove and enjoy!
These can be stored in the fridge for a week. (If they last that long!) I store mine in the freezer and let it thaw for about 5 minutes before enjoying it.