Preparation:
1. Preheat the oven to 350°F/180°C/Gas Mark 4 and line 8 cups of a muffin pan with paper cups; set aside.
2. In a large bowl, whisk together Tulia Chocolate Supersnack, tahini, maple syrup, coconut oil, milk, apple cider vinegar, and vanilla extract.
3. In another bowl, combine the almond flour, baking powder, salt, cocoa powder, salt, and baking soda; add to the wet ingredients and whisk until smooth. Alternatively place all cupcake ingredients into a mixer of food processor and process to a smooth batter.
4. Scoop the batter into the prepared paper cups and bake for about 16 minutes, or until a cake tester comes out clean. Let the cupcakes cool for a few minutes in the pan, then transfer to a wire rack. Let cool to a room temperature.
5. Meanwhile, whip the frosting ingredients together refrigerate until the cupcakes have cooled down.
6. Decorate the cooled cupcakes with the frosting, serve and enjoy!
7. Store in the refrigerator in an airtight container for up to 5 days or freeze without the frosting for up to a month.
