In a medium mixing bowl combine almond butter, 2 tablespoons of coconut oil, vanilla and cinnamon together.
Using a double boiler melt chocolate and 1 tablespoon of coconut oil over a low heat.
Melt chocolate chips and 1 tablespoon of coconut oil over low heat in a double boiler until melted and smooth.
Line your cupcake tins then pour a teaspoon of chocolate in the bottom of each liner. Swirl the cupcake pan around and let the chocolate move up to the sides of the cup. Freeze for 5 minutes until chocolate has hardened.
Remove from freezer and put about 1 teaspoon of almond butter mixture on top of the hardened chocolate. Put back in freezer for about 5 minutes. Take out of freezer and cover the almond butter mixture with enough chocolate to cover the almond butter mixture. Refrigerate or freeze until chocolate is hardened.