Melt the chocolate and coconut oil or butter in the microwave in short bursts until smooth. Pour half into about 12-15 mini cupcake cases (about 1 tsp per case), swirling each one carefully so the chocolate covers the sides (don't worry if it just lightly coats it and pools in the bottom, this is normal). Place in the freezer for 1-2 mins until firm and cold.

Add 1/2-1 tsp of peanut butter to each case to top the chocolate but leave some space for more chocolate at the top and press down to create a smooth top. Pour over the remaining chocolate, sprinkle over a little sea salt if using, and place back in the freezer for another 1-2 mins until set.

I keep mine in the freezer and just leave out on the counter for a few mins to soften slightly before eating, but they will keep in the fridge for a couple of weeks just as easily!

For the variations, do the same process but replace the peanut butter with the suggested centres for pumpkin pie cups, coconut cups, peppermint cups or caramel ones. If making a variety of different ones, make sure you top each with something different so you know which is which! You can use things like: chopped nuts, chia seeds, sea salt, desiccated coconut or chopped berries to top different ones to know what's inside.