Grind together brown sugar and corn flour until fine. Set aside.

In a bowl, melt half the chocolate until smooth.

Line mini cupcake mould with paper liners.

Pour the melted chocolate to fill 1/3rd of the cup. Tap the tray to remove any air bubbles and level the chocolate.

Refrigerate for 10 minutes until firmly set.

Beat together peanut butter, icing sugar and coconut oil until creamy.

Remove the cupcake tray and add peanut butter to the chocolate. It should be upto 2/3rd of the cup. Tap the tray again.

Melt the remaining chocolate and pour it on the peanut butter mixture. Be careful not to overfill the cups. Now tap the tray to level the top.

Refrigerate for 30 minutes or until the chocolate is firm.

Serve it chilled.