I get many of my baking recipes from Elana's Pantry, so thanks so much for this recipe! We certainly appreciated the energy these provided post-FGB (oh yeah, and the beer...) = )
Makes ~10 Cupcakes
1/4 c coconut flour
1/4 c 100% cocoa powder
1/4 tsp sea salt
1/2 tsp baking soda
3 eggs
1/4 c grapeseed oil
1/2 c agave nectar (can substitute honey)
Few dashes of cayenne pepper
1. Preheat oven to 375 degrees
2. Combine all dry ingredients
3. Mix wet ingredients
4. Blend dry ingredients into wet ingredients
5. Line cupcake tins with paper liners
6. Fill each about 2/3 full with batter
7. Bake for 20-22 mins
8. Cool on a wire rack and cover with icing
Chocolate Almond Icing
(Covers ~20 cupcakes) 
1 c almond butter
6 Tbsp 100% cocoa powder
5 Tbsp honey (can substitute agave nectar
or maple syrup)
2 tsp vanilla
8 Tbsp almond milk
Mix all ingredients & spread on cooled cupcakes
Coconut Cashew Icing
(Covers ~20 cupcakes)
1 c cashew butter
2 tsp vanilla
8-10 Tbsp coconut milk
1. Add the vanilla to the cashew butter then slowly
add the coconut milk tablespoon by tablespoon
until a desired icing consistency is achieved
2. Spread on cooled cupcakes