Place the dark chocolate chips in a large glass mixing bowl. Place that mixing bowl over a saucepan filled ⅓ of the way with water. This will act as a double boiler and slowly/nicely melt your chocolate chips.
Turn oven onto medium-low heat heat. Using a wooden spoon or spatula, gently stir and fold the chips to help the process along.
When the chocolate chips have melted completely, you'll want to add the half and half (optional step). I like this step because it gives the dark chocolate a little creamier texture but it's not required.
In a separate bowl mix the almond butter and coconut sugar until thoroughly combined. Set aside.
When the chocolate has completely melted and texture is smooth, using a spoon dollop a teaspoon of the chocolate into the bottom of the paper cups.
Using your hands, flatten the almond butter mixture into silver dollar size circles. Place one in each of the cups, on top of the melted chocolate.
When that step is finished, cover the almond butter mixture completely with more melted chocolate.
Put the cupcake tray into the fridge for at least 2 hours before serving. Enjoy!