In small microwave-safe bowl, mix filling ingredients and set aside.

In another microwave-safe bowl, mix white chocolate chips and coconut oil. Microwave in 30 second intervals, stirring between each interval, until smooth and completely melted.

Whisk matcha powder into melted white chocolate mixture until no lumps appear.

Place aluminum cupcake liners into small baking pan or use paper cupcake liners in cupcake tin. Fill each liner about 1/3 full with matcha white chocolate mix. Transfer to freezer to harden for 3 mins.

Remove matcha cups from freezer and set aside. Heat nut butter filling mixture in microwave for 30 seconds or until soft. Stir. Add equal amount nut butter to the top of each cup, smoothing out in center (keep away from the edges of liner).

Top each cup with remaining matcha mixture until evenly distributed. Use spoon to smooth tops if needed.

Transfer peanut butter cups to freezer for 15-20 mins and serve.