A deliciously sweet treat to share!
In a large mixing bowl, whisk together all the cupcake ingredients.
The coconut oil will leave clumps, but this is okay. Just break them up the best you can with the whisk while mixing.
Pour batter in equal amounts into a greased standard-sized muffin pan. Silicon pans are best for this, but non-stick works too.
Bake at 350 F. for approximately 30 minutes, or until a knife inserted into the center of a cupcake pulls out clean.
Set aside and allow to cool.
While the cupcakes cook, warm the glaze ingredients in a small sauce pot, stirring constantly until the chocolate is fully melted.
Allow it to cool slightly, or until it reaches the consistency you prefer.
Spoon the glaze over the cupcakes and transfer the cupcakes to the fridge.
Once the glaze has hardened a bit, they are ready to serve.
Note, these are yummy with the glaze not chilled too.
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.