Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.

In a medium bowl whisk the eggs with the coconut milk, ¼ cup xylitol, vanilla, black food coloring, and 3 tbsp melted butter. Set aside.

In a small bowl whisk together the almond flour, baking powder, Cocoa Powder, baking soda, and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Divide batter into the 6 paper cups, place in the oven, and bake until fully set in the center, about 15-18 minutes. When done, set on a wire rack to cool.

Make Frosting: In a small bowl, beat the coconut cream with an electric mixer until smooth. Add 4 tbsp (¼ cup) softened butter and continue to beat another minute. Add the remaining xylitol; beat another minute then add vanilla and food coloring as desired. Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand.