Add half of the chocolate chips to a saucepan and heat over medium-high heat. Stir until smooth and completely melted. Carefully pour the melted chocolate into each muffin cup. Transfer to the freezer for 10 minutes to harden.
Combine the coconut butter and peppermint extract in a mixing bowl and stir to combine.
Remove the muffin tin from the freezer and evenly distribute the peppermint cream into the cups. Return to the freezer until the mint center has become firm, about 10 minutes.
Once firm, melt the remaining chocolate chips the same way as before and then evenly distribute it over the peppermint cream in each muffin cup. Freeze until firm, about 20 minutes.