In a small sauce pan, add half of the dark chocolate and 1 tbsp coconut oil.
Melt chocolate and coconut oil on low heat.
Place muffin pan in fridge for at least 20 minutes or until chocolate has hardened.
Melt the rest of the chocolate and coconut oil following the same previous steps.
Divide melted chocolate evenly over hardened chocolate and brush it on the sides of molds again.
Place back in fridge for at least 20 minutes again or until chocolate has hardened.
Carefully pushing the bottom of the silicone muffin pan, remove chocolate cups.
Fill with favorite fruit and place a tbsp coconut cream on top of each cup.
Top with any other preferred topping.