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1
Preheat the oven to 350F.
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2
Line 9 muffin cups with paper liners.
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3
To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
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4
In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
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5
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
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6
Scoop 1/4 cup of batter into each prepared muffin cup.
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7
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
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8
Let the cupcakes cool in the pan for 1 hour.
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9
To make chocolate shavings, break off a 2 by 3-inch portion of the chocolate bar.
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10
Use a vegetable peeler to carve shavings by running the blade along the long side of the chocolate piece to create a thin spiral.
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11
Repeat until you have 2 to 3 tablespoons of shavings.
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12
To assemble the cupcakes, remove each from its liner.
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13
Use a serrated knife to split the cupcakes in half horizontally.
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14
Spoon 1 heaping tablespoon of the Whipped Cream Frosting onto the bottom half of each cupcake.
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15
Spread the top of each cupcake with the Vegan Chocolate Frosting and replace the tops.
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16
Add a large dollop (equivalent to 2 tablespoons) of Whipped Cream Frosting on top of the Vegan Chocolate Frosting.
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17
Sprinkle with chocolate shavings, finish with a cherry, and serve immediately.
