¼ cup coconut flour
¼ cup cacao powder
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
4 large eggs
½ cup coconut oil
3 tablespoons maple syrup

In a food processor, pulse together coconut flour, cacao powder, salt, and baking soda.
Pulse in eggs, coconut oil, and maple syrup until thoroughly combined.
Add papers to your muffin pan. Mini muffins are pictured.
Fill each muffin tin half way full of batter.

Bake at 350° for 15-18 minutes.
Remove muffins from the pan.

Icing

Palm Shortening
Maple Syrup
Cocoa Powder

In a bowl, mix all 3 ingredients together. 

When cupcakes are cool add the icing to a sandwich bag and squeeze the icing on top of each cupcake.