Put paper liners in the muffin tin of your choosing (mini or full-sized).
Warm 3/4 cup of semisweet chocolate chips with 2 tbsp of weed-infused coconut oil in a double boiler, stirring until just melted and shiny. Divide evenly between the liners, making sure to spread the chocolate all the way to the edges. Freeze for 10-15 minutes.
Mix the peanut butter, honey, maple syrup and 2 tbsp of weed-infused coconut oil in a different heatproof bowl and microwave for 15 seconds until it’s easier to pour.
Pull the tin from the freezer and evenly divide the peanut butter, again making sure to quickly spread the mix to the edge of each liner. Freeze for another five minutes.
Warm the remaining 3/4 cup of semisweet chocolate chips with the remaining 2 tbsp of infused coconut oil over the double boiler again until just melted and shiny. Divide evenly to top off each peanut butter cup, then freeze them for at least an hour.
Pop them out of the liners and they’re ready to enjoy! Store in an airtight container for up to a few days in the fridge or even longer in the freezer.