Line a muffin tin with six cupcake liners. Silicone liners work great!

In a microwave-safe bowl, melt 1/3 cup chocolate chips with 1/2 teaspoon coconut oil in the microwave at 15-20 second intervals, stirring between each interval. It should take less than one minute for the chocolate to be completely melted.

Using a spoon drop enough chocolate (about 1-2 teaspoons) to cover the bottom and sides of each cupcake liner. Use all of the melted chocolate, but keep the bowl handy. You'll likely need to use a utensil to spread the chocolate up the sides. Place tray into the freezer for about 5 minutes for the chocolate to setup. Remove from freezer and spoon 1 teaspoon of coconut butter into each chocolate cup. Spread to cover the bottom of the cup and place tray back in the freezer for about 5 minutes.

While the coconut butter sets up, add the remaining 2 Tablespoons chocolate chips and 1/4 teaspoon of coconut oil to the chocolate melting bowl and heat in the microwave for 15-20 seconds to melt. Stir.

Remove tin from freezer and spoon chocolate over each coconut butter cup , using just enough to completely cover all the coconut butter. Sprinkle 1 teaspoon trail mix on each cup.

Place tin into the fridge for about 30 minutes to set completely. Once set enjoy or store in a covered container in the fridge. Remove from fridge about 5-10 minutes before serving otherwise the coconut butter will be too hard to bite through.