Chocolate cupcakes with vanilla coconut icing

Vanilla coconut icing

• 175 g blanched almonds
• 700 g water
• 200 g coconut cream
• 50 g pure maple syrup
• 20 g honey
• 1 ½ tsp agar agar
• 1 ½ tbsp cornflour
• 30 g raw cacao butter
• 1 ½ tsp vanilla bean paste

Cupcakes

• 150 g raw sugar
• 200 g plain flour
• 40 g Dutch cocoa powder
• 2 tsp baking powder
• 4 eggs
• 140 g grapeseed oil
• 2 tsp vanilla bean paste