Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. Lightly spray them if needed for easier release.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together:

• Almond flour

• Coconut flour

• Cocoa powder

• Baking soda

• Salt

Make sure everything is well incorporated to avoid clumps.

Step 3: Combine Wet Ingredients

In a separate large bowl, whisk the eggs until frothy. Add:

• Maple syrup

• Applesauce

• Melted coconut oil

• Vanilla extract

• Almond milk

Whisk until smooth and fully combined.

Step 4: Combine and Fold

Slowly add the dry ingredients to the wet mixture. Stir until just combined—do not overmix. If using chocolate chips or orange zest, fold them in now.

Step 5: Bake

Evenly distribute the batter among the cupcake liners—each should be about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 6: Ganache Frosting

Place chocolate chips in a heatproof bowl. Heat coconut cream until steaming (not boiling), then pour over the chips. Let sit for 2 minutes, then stir until silky smooth.

Let the ganache cool slightly, then spread or pipe onto cooled cupcakes.