Line a muffin pan with papers. I also spray a bit of oil on the papers so the muffins don’t stick!
In a bowl, sift together the flour, cocoa powder and baking soda and set aside.
In a separate mixing bowl, blend together the eggs, oil and honey.
Once combined, gently add in the flour mixture and continue until all flour is mixed in.
Spoon the batter into the greased muffin tins and bake for 20 minutes or until a toothpick comes out clean (or with a few bits of moist cake).
Let cool in the pan before moving to a cooling rack before icing. They are also good warm without any topping!
Frosting
Open the coconut milk and spoon out the solid cream (avoiding the milk) into a mixing bowl.
Add the maple syrup and vanilla.
Using a stand mixer or hand mixer, whip on high for 4-5 minutes until it has the consistency of whipped cream. This will not have the consistency of your store-bought frosting, so best to ice cupcakes and serve immediately.
If you have extra cocoa powder on hand, dust a bit over the cream. Enjoy!
Notes
Variations: add walnuts, dark chocolate chips or coconut flakes to the batter.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/recipes/paleo-cupcakes-with-coconut-cream-frosting/