Place the coconut butter, maple syrup, coconut oil and peppermint in a small bowl and mix with a spoon until smooth. Place the mixture in the freezer for 10 minutes.
While the creme filling is firming up, place 1 tablespoon coconut oil and 6 tablespoons chocolate chips in a small sauce pan and melt over low heat, stirring occasionally. When the chocolate/coconut oil is fully melted, remove the pan from heat and set aside.
Remove the creme filling from the freezer, scoop out one teaspoon, roll it into a ball, and then press down until you have a small disc. Continue this process until you have 12 discs.
Line the muffin tin with 12 paper cups and place 1 teaspoon of chocolate mixture in the bottom of each. Place the creme filling in next and press it down into the chocolate.
Pour ½ teaspoon chocolate over the creme filling.
Continue this process until all the peppermint patties are complete, then place the muffin tin in the freezer for 20 minutes before serving. If you have any left over, store them in an airtight container the fridge.