I found this recipe and it sounded so yummy.  I changed it up a bit, so my version is not dairy free, but if you use the original recipe it will be grain free and dairy free!  You will not be able to eat just one.

1 cup semi sweet chocolate chips
1 cup unsweetened, shredded coconut

3 large eggs
1/4 cup maple syrup
pinch of salt

Preheat oven to 350°
Line muffin tins with paper liners. (I made 24 mini muffins. Original recipe said 8 regular sized) Spray the liners with oil, this will help keep the muffins from sticking to paper.  (I did not do this and remembered the trick after I baked them.)

Place the chocolate chips and coconut into a bowl of a food processor and pulse until finely ground – consistency of course sand.  Add eggs, maple syrup and salt.  Pulse until well combined.

I used a small cookie scoop, to scoop into liners.  I filled them three quarters full.  The batter is very thin.  So think you will think that there is no way these are going to bake up like cupcakes, but they will.

Bake for 10-15 minutes, until a toothpick inserted in center comes out clean.

Leave the cupcakes cooling in the tin for at least 1 hour, before icing with ganache, if desired.

1/2 cup semi-sweet chocolate chips
2 Tablespoons coconut milk (you could probably use regular milk, I had the coconut and used it)

Optional: Toasted coconut for topping, once frosted –  I didn’t do this, but I would, I was just too lazy to toast the coconut.

Place the coconut milk and chocolate into a small saucepan and melt over low heat, stirring often.  Once it’s melted you can spread it on the cooled cupcakes.  Mine was kind of thin, but then it firmed up on the cupcakes once cooled, but not like regular icing.  Top with toasted coconut immediately after icing, if desired.