put cupcake liners in muffin tins
over low heat stir the peanut butter, sugar and 1 TBSP of coconut oil together in a small sauce pan until melted and smooth
remove from heat and stir in graham cracker crumbs
divide evenly between the 18 (or so) cupcake liners
pop in the freezer while you melt the chocolate chips and remaining 1 TBSP of coconut oil in a double boiler, stir occasionally
when melted remove the peanut butter cups from the freezer and spoon chocolate evenly between the 18 cups
place in refrigerator until 1/2 hour before serving, let them warm up a bit so you can bite through the chocolate
be careful handing them to people they have a tendency to be very grabby