In a medium microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until fully melted and smooth, about 1 to 2 minutes.

Stir in 2 tablespoons of peanut butter and the puffed quinoa until well combined. Set the mixture aside to cool slightly.

In a separate small bowl, add 1/3 cup peanut butter and mix in maple syrup until evenly blended. Gradually add coconut flour, stirring until slightly thickened.

Place about 1/2 tablespoon of the chocolate mixture into silicone cupcake liners, spreading it evenly to form the base.

Roll a teaspoon of the peanut butter mixture into a small ball, flatten it slightly, and place it atop the chocolate layer in each liner.

Spoon additional chocolate mixture over the peanut butter filling, ensuring it is completely covered. Tap the liners to eliminate air bubbles.

Transfer the filled liners to the freezer and let them chill for about 30 to 60 minutes until firm.

Once set, remove the cups from the silicone liners and store in an airtight container in the freezer or refrigerator.