Whisk the eggs well and then add in the melted butter.
Add the coconut flour, baking powder, cocoa powder, erythritol, coconut milk and vanilla and whisk until smooth.
If the batter seems too thick add more coconut milk.
Place the batter into cupcake cases ¾ of the way up and bake for 20 minutes until the tops spring back lightly when touched.
Allow to cool.
Peanut Butter Frosting
Mix the cream cheese and butter together until blended.
Add the peanut butter, cream, erythritol, vanilla extract and butter until soft with no lumps. (Mix with a blender if it's easier).
Smother or pipe the cupcakes with the peanut butter frosting.
The nutritional analysis on this recipe is based on an estimate, calculated by http://nutritiondata.self.com from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information