5 tbsp melted butter
3 eggs
1/2 cup Califia farms toasted coconut milk (this is vital if you don't use some sort of almond or coconut milk your cupcakes will turn out dry and crumbly)
2 cups almond flour
6.5 tbsp Terrasoul cacao
1/2 tbsp baking powder (make sure it's gluten/corn-free)
1/2 tsp salt
1/2 cup swerve or any erythritol

Mix everything together with a hand mixer, divide into muffin cups(this makes about 8 large cupcakes), bake for 25 mins at 350 degrees.

Frosting (I split this frosting over 2 batches of cupcakes)
8 ounces of cream cheese softened
4 tablespoons of butter
2 tablespoons of heavy cream
1/2 cup of erythritol
2 drops of monk fruit vanilla
Blend and pipe