cupcakes: 1¼ cups spelt flour (or blend of white/wheat) ¾ cup agave syrup ½ cup unsweetened cocoa powder 1 teaspoon baking soda ½ teaspoon salt 1 cup almond milk 1 teaspoon vanilla extract 3 tablespoons coconut oil 1 teaspoon apple cider vinegar ½ teaspoon cinnamon frosting: 2 very ripe avocados ¼ cup chopped baking chocolate (around 65% cacao) ¼ cup unsweetened cocoa powder ¼ cup agave 1 teaspoon vanilla ¼ cup almond milk pinch of salt

Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there's not very much oil in the recipe).
Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.