Melt the coconut oil in microwave for 1 minute or on stovetop if it's in a solid state.
Add the coconut oil, cocoa powder, and maple syrup to a bowl and mix until smooth.
Lay out your paper cupcake cups on a plate, tray, or drop them into a cupcake tin. Make sure whatever you use will fit in your freezer and sit relatively flat.
Using a teaspoon, drizzle chocolate into each cup just enough that the bottom is completely covered. (The chocolate will be very thin at this stage.)
Using a teaspoon, drop in a dollop of peanut butter into each cup. Use more or less depending on how peanut-buttery you like your cups. The peanut butter will look messy AF and that is a.o.k.
Drizzle chocolate over the peanut butter until it is completely covered.
Pop your plate/tray/tin into the freezer for about an hour. I usually get impatient and test their readiness after a half hour and they are usually solid enough to eat.