1. Gently melt the chocolate, peanut butter, and coconut oil together over low heat.
  2. Stir in the cacao powder and agave syrup until everything is velvety smooth and fully combined.
  3. Pour a little of the chocolate mixture into the base of your cupcake cases (I like to use silicone) and pop these into the freezer to chill for 10 minutes.
  4. Once the chocolate has set, add a spoonful of both jam and peanut butter to each of these, then cover with the remaining chocolate.
  5. Return these to the freezer to chill for an hour, or until completely set.