Preheat the oven to 350F degrees. Line a 12-cup cupcake/muffin pan with cupcake liners. Set aside.

Melt the coconut oil and chocolate together in the microwave. Microwave in 30 second increments, stirring between each time. You may also melt the butter and chocolate over low heat on the stovetop. Add coconut milk and stir until smooth and set aside to slightly cool.

n a medium sized bowl, toss the cocoa powder, flours, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a large bowl, whisk the eggs, maple syrup, and vanilla together until smooth. Add the cooled coconut oil/chocolate and whisk until smooth. Add half of the flour mixture, then half of the coconut cream. Repeat until everything is added. Stir until *just* combined; do not overmix. The batter will be very thick like pudding.

Divide the batter between 12 liners in your cupcake pan. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Place the shortening and coconut oil in the bowl of a stand mixer. Using a paddle attachment, beat together until smooth and well blended.

Mix in the vanilla and food color of choice.

Slowly add in the powdered sugar, one cup at a time, mixing on low speed until all the sugar is incorporated. Scrape down the bowl once.

Add 3 tablespoons of coconut milk and slowly mix in. Turn the speed up to medium/high and beat the frosting until smooth and light, adding more coconut milk to thin, if needed.

Store in an airtight container in the refrigerator if not using right away

Decorate before serving. Please note most chocolate covered store bought almonds contain dairy.