Preheat the oven to 350°F .

Grease a 24-mini cupcake pan and dust with cacao powder.

In a food processor with the “S” blade, add the coconut flakes and sweetener.

Spin it for a minute until it is a uniformly very fine powder To the ingredients in the food processor, add the cacao powder, baking soda, and salt.

Mix until well until the color is consistent.

To the food processor, add the eggs, avocado, coconut milk, and vanilla.

Add orange zest and coffee powder if using.

Mix well until the batter is completely smooth and the avocado is liquefied.

Add the vinegar last and mix briefly and completely.

This starts the rising action, so work quickly to fill the mini cupcake tin and get these babies into the oven.

Bake for 14 to 18 minutes, or until a toothpick inserted into the center comes out clean.

Let cool for 30 minutes in the pan on a rack.

Chocolate Avocado Frosting: In a food processor with the “S” blade, mix the sweetener, avocado, lemon juice, vanilla, salt, and orange zest until very smooth, creamy and bright green.

Sift in the cacao powder and coffee powder to avoid lumps.

Mix again very well until perfectly smooth.

You may need to open the processor, stir, and then mix again.

Check the thickness.

If it’s too thick, add a bit of filtered water slowly until it is a spreadable texture.

If too thin, sift in 1 tablespoon of cacao powder and mix again.

Spread the frosting on your cupcakes with a knife or a decorator tip