Preheat the oven to 350°F. In a small saucepan, heat the coconut milk and coffee just until it starts to bubble over medium-heat. Set the pan on a cooling rack so that the mixture cools to room temperature.
Meanwhile, mix the all dry ingredients together in a large bowl using a spatula: almond flour, cacao powder, coconut sugar, cinnamon, salt, and baking soda.
Add the coconut oil, egg and vanilla extract to the cooled milk mixture and whisk to combine. Pour mixture into the bowl with the dry ingredients and gently mix to form a batter. Do not over mix.
Spoon the batter into the muffin tin, filling each cup to the top. Bake for 19 minutes or until a stick inserted into the center comes out clean. Set pan on a wire rack to cool muffins completely before frosting.
Melt the chocolate in a double boiler - Add the coffee and chocolate to a bowl and set it over a small saucepan filled with about 1/2-inch of water. Make sure the bowl with the chocolate does not touch the water in the bottom of the pan. Turn the heat to low and allow the chocolate to melt, then remove from heat and let it cool for a couple of minutes.
Add the melted chocolate and coconut cream to a large bow and using a handheld or standup mixer, whisk until combined and fluffy. Set frosting in the freezer for 5 minutes and then whisk again. Frost muffins as desired. I used a pastry bag and a 1M star tip.
*Coconut cream is the thick cream that forms on the top of a can of full‐fat coconut milk when you leave it in the fridge overnight, discarding the water.I baked my muffins in a silicon muffin pan, but you can also use any muffin tin and paper liners. I recommend using parchment liners because it prevents the batter from sticking to the paper.This recipe makes only 4 cupcakes. You can double or triple the recipe if desired.