In a microwave safe bowl combine butter and coconut oil. Microwave until melted.
Transfer to blender. Add cocoa powder, salt, liquid stevia, vanilla, and heavy cream and blend for a few seconds to incorporate ingredients. You should have a nice brown liquid.
Chocolate taste test time! If you don’t like it, tweak it to your liking.
Line your muffin tin with the paper liners. Spoon a small amount of chocolate into the bottom of each paper and place in the fridge to set. Set the rest of the chocolate to the side.
While the chocolate is setting we’re going to make the peanut butter filling. Rinse the blender out or wipe it out with a paper towel.
In the blender, combine peanut butter, cream, and stevia. You can do this by hand with a fork as well, but the cream may not really become whipped. It will still taste wonderful.
Do a peanut butter taste test. Adjust it to your tastes if you need to.
Remove the chocolate from the fridge. It’s okay if it’s not completely set and is still slightly soft, but it should not be liquid. Using a spoon, scoop globs of peanut butter into the cups on top of the chocolate. Smooth out until flat. Repeat for all 12 of your cups.
Pour remaining chocolate over the peanut butter. Place in fridge for 1-2 hours.
Remove from paper and enjoy! Can be stored in an airtight container in the fridge for 1-2 weeks, although around here they rarely last that long.