In a microwave, at 30 second intervals, melt chocolate chips with coconut oil. Stir until smooth. You’ll only have to do this for about a minute.
Spoon chocolate into silicone or paper cupcake liners, about 1.5 tsp per cup Use the back of a spoon to gently press the chocolate up the sides of the liners. Ensure that the bottom is even. Repeat with all 12 liners, then let set in the freezer.
Meanwhile, combine canna peanut butter, icing sugar, graham cracker crumbs, and butter to make the filling. Spoon about 1½ tsp of the mixture into the chilled chocolate cups until all the filling is evenly distributed. Use your fingers or the back of a spoon to press the filling down evenly. Coat with about ½ tsp of chocolate and set in the freezer for about 10 minutes.
Once set, pop them out of the cupcake liners and enjoy!