Cupcakes

• 2 1/4 cups almond flour (Bob’s Red Mill)
• 1/4 cup unsweetened cocoa powder (Droste brand for extra rich flavor + color)
• 3/4 cup Swerve Confectioner’s Sweetener (or Lankanto  brand)
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder (Hain brand is grain-free)
• 2 oz unsweetened Baker’s Chocolate (8 squares)
• 2 tablespoons olive oil
• 2 eggs
• 3/4 cup full fat coconut milk 
• 1/2 tablespoon vanilla extract
• 1/2 tablespoon apple cider vinegar
• 1/4 cup shredded, toasted coconut for topping (optional)

Frosting

• 1 eight oz container cream cheese, room temperature (Kite Hill for dairy-free)
• 2 tablespoons butter- softened, not melted (Earth Balance Spread for dairy-free)
• 1 cup Swerve Confectioner Sweetener
• 2 tablespoon whole milk (or coconut milk)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (1 tsp for even more flavor)
• 1/8 teaspoon salt