Preheat oven to 350 degrees F. Line cupcake pans with liners.

In a large bowl gently stir together cocoa powder, almond flour, tapioca flour, coconut flour, coconut sugar, salt, and baking soda.

In a medium bowl whisk together the bourbon, coffee, coconut oil, egg and coconut cream until smooth.

Pour bourbon mix into flour mix and stir until completely combined and smooths out.

Fill baking cups three-fourths full. Bake for about 18-22 minutes. Allow to cool completely before filling, stick into refrigerator to exhilirate cooling.

Combine 1/4 cup cold water with 2 tablespoons tapioca flour, whisk until smooth.

Add the coconut sugar, maple syrup, eggs, salt and tapioca flour mixture to a sauce pot.

Bring the mixture to a boil, whisking consistently for about 2-3 minutes. As soon as mixture is thick, remove from heat.

Add pecans, bourbon and vanilla. Allow the mixture to cool a few minutes and then transfer to the fridge until cool.

In a bowl add palm shortening, maple syrup, vanilla extract, arrowroot, coconut flour and using an electric mixer or hand mixer whip until smooth.

Add coconut cream and whip again until blended.

Add to piping bag place in fridge until ready to use.

To assemble the cupcakes: Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling.

Pipe frosting over each cupcake top to hide pecan filling.

Sprinkle each cupcake with the chopped pecans.