Line mini muffin pan (or regular size) with 12 paper liners; set aside.
Melt the chocolate: fill a saucepan with 1 - 2 inches of water. Place on stovetop and bring to a boil. Place a slightly smaller, heat-safe bowl on top of the saucepan Place chocolate chips in a smaller bowl with the coconut oil and mix frequently, ensuring that all the chocolate incorporates and melts consistently (2 - 3 min). Alternatively, you can use the microwave to melt the chocolate.
Make your filling: in a small-sized bowl, microwave coconut butter until slightly melted. Stir in your Sipology’s Sweet Chocolate Chip Cake Matcha powder and maple syrup, until matcha is evenly mixed.
Make the cups: Scoop about ½ tablespoon of melted chocolate into 12 muffin liners. Next, using ½ teaspoon, scoop a rounded ball of matcha coconut butter (equal to about 1 tsp) and place on the chocolate layer. Finally, cover in more melted chocolate, about another ½ tablespoon.
Place pan in the freezer for about 10-15 minutes, or until chocolate cups have set.