Vanilla Cupcake With Chocolate Banana Frosting

• Preheat the oven to 350°F and line a muffin tin with baking cups.
• Mix together the blanched almond flour, baking soda and salt.
• In a separate bowl, whisk together the coconut milk, coconut oil, vanilla extract, honey and eggs.
• Using a rubber spatula, gently mix the wet and dry ingredients together. Do not over mix.
• Spoon batter into the prepared muffin tin and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Set pan on a wire rack to cool.

Chocolate Banana Frosting:

• Melt the cacao butter in a bowl over simmering water (double boiler).
• In a food processor, pulse together the melted cacao butter, bananas, raw cacao powder, honey and vanilla extract until creamy and smooth.
• Cut a small hole in the center of each muffin with a knife. Using a piping bag squeeze about 2 teaspoons of frosting into the center of each muffin, then frost the top of the muffins. I used a 16-inch piping bag and the Wilton 1M star tip to frost my cupcakes.