Preheat the oven to 350°F. Line a cupcake pan with 6 cupcake liners.
In a stand mixer fitted with a whisk attachment, mix together the coconut cream, coconut oil, eggs, ⅓ cup of maple syrup, and pure vanilla on medium-low speed until smooth. Then mix in the cocoa powder, baking powder, and coconut flour and fully combined.
Separate the cupcake batter evenly between the 6 cupcake liners. Bake for 23 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean.
While the cupcakes bake, blend together the cream cheese, butter, and the 3 tablespoons of maple syrup in a stand mixer with a whisk attachment on medium speed, until fluffy. Transfer your cream cheese frosting to a piping bag with a large round piping tip (about a ½ inch in diameter).
Once the cupcakes cool completely, swirl the cream cheese frosting on top of the cupcakes in a circular motion, creating a tall mound of frosting. Pull the tip up at the end to form a peak.
To decorate, stick two chocolate chips (points facing out) into the cream cheese frosting to create the eyes, and one more chocolate chip (point facing in) to create the mouth. Enjoy!
Short on time? If you're making these cupcakes in a hurry, feel free to swap out Stephanie's Paleo Chocolate Cupcake recipe for a boxed cake mix, or pick up some pre-baked, plain cupcakes from your local bakery or grocery store.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her website for gluten-free tips, tricks, cookbooks and more!
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