Almond Joy Cupcakes

1. Preheat your oven to 350 degrees F.
   Line your muffin tin with paper cupcake liners for 20 cupcakes.
2. In a large bowl mix together the almond flour, coconut flour, baking powder, desiccated coconut, and salt. Whisk them together until smooth and well mixed. Sometimes almond flour and coconut flour can be lumpy so it is important to whisk them to break up any lumps.
3. In the bowl of your electric stand mixer using your paddle attachment, cream together the coconut oil and xylitol on medium until it is fluffy. Approximately 5 minutes.
4. Add the eggs one at a time beating well after each addition. Then add the egg whites and beat until incorporated on medium speed. Add the vanilla beat on low until incorporated. Add all of the dry ingredients at once. Beat on low speed until mostly incorporated and then gradually stream in the coconut milk until the batter is well mixed. Approximately two minutes.
5. Using an ice-cream scoop with a trigger. Fill the muffing cups 3/4 full.
6. Place the filled muffin tins on the center rack of your preheated oven.
   Bake for approximately 20 minutes until the cupcakes have risen and a toothpick inserted into the center of the cupcake comes out clean.
7. Once baked, remove the cupcake tins from the oven and let the cupcakes cool in the pan for approximately 5 minutes. Then transfer them to a cooling rack and let them come to room temperature.
8. After frosting the cupcakes (instructions follow) store the cupcakes in an airtight container in your refrigerator or in a cool dry place.

   You can also freeze the unfrosted cupcakes for up to three months.
   If you do decide to freeze them, make sure they are fully defrosted before you put frosting on them.

For the Chocolate Ganache Frosting

1. Place the finely chopped chocolate in a large bowl.

   Place the coconut milk in a small sauce pan over medium high heat. Bring the coconut milk to a boil while gently stirring the coconut milk so it does not separate.

2. Once the coconut milk has come to a boil. Remove the pan from the heat and stir the coconut milk one last time. Carefully pour the hot coconut milk over the chopped chocolate. Let the coconut milk and chocolate stand for a moment and then start to stir the mixture using a silicon spatula. Start by stirring the mixture in small circles at the center of the bowl. As the chocolate and coconut milk start to come together, gradually make the small circle larger until all of the coconut milk is stirred into the chocolate and the mixture is smooth and uniform. You should not see any streaks in the chocolate mixture.
3. Using a small offset spatula, place a small amount of the chocolate ganache in the center of one of the cupcakes. Then gently spread the mixture out in a circle until almost the whole top of the cupcake is covered, but a small ring around the outside edge of the cupcake remains. Continue this step until all of the cupcakes have been frosted.