Directions:

1. Line 24-cup mini cupcake pan with mini cupcake liners.
2. Combine peanut butter, powdered sugar, vanilla, salt and 1 tablespoon of melted coconut oil in a medium sized bowl. Using a hand mixer fitted with a whisk attachment whip peanut butter mixture until light and fluffy. Spoon peanut mixture into piping bag and cut off tip. Set aside.
3. Place chocolate in heat proof bowl. Melt chocolate by placing bowl in microwave. Heat at 15-20 second intervals stirring each time until chocolate has just melted. Add remaining coconut oil.
4. Slowly stir chocolate until it is no longer warm to touch but still liquid-about 90 degrees F. Pour chocolate into cup or bowl with a spout.
5. Fill cupcake liners 1/4 of the way up with melted chocolate. Next pipe about 1/2 teaspoon to full teaspoon of peanut mixture over chocolate. Finally top peanut butter with remaining melted chocolate.
6. Before chocolate sets top with flake salt and peanut for garnish. Chill chocolate peanut butter cups for 5 minutes. Keep any extra peanut butter cups refrigerated for up to 1 week. Enjoy!