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, xylitol, vanilla, peppermint extract and 3 tablespoons melted butter. Set aside.

In a small bowl whisk together the almond flour, Cocoa Powder, baking powder and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Pour 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 ¼ cup softened butter and continue to beat another minute. Add the powdered erythritol. Beat another minute then add the peppermint extract and food coloring as desired (optional; red is pretty as pictured, and green is festive with the red and white candies). Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand. Sprinkle with crushed peppermint candies.