Step 1

Preheat the oven to 350F. Fill a standard muffin tin with parchment muffin liners.In a large mixing bowl, whisk together the dry ingredients: white spelt flour, coconut sugar, evaporated cane sugar, baking powder, chia, cinnamon, nutmeg, allspice, cloves, and sea salt.In the bowl of a high powered blender, combine the vanilla extract, coconut oil, vinegar, pumpkin puree, nut milk, and ginger. Blend on high until the mixture is creamy and even.Scrape the liquid ingredients into the bowl with the dry ingredients. Fold the wet mix gently into the dry mix until the batter is moist, glossy, and even.Set aside for 10-15 minutes (this helps moisten and saturate the flour and chia).Scoop two heaping tablespoons of batter into each muffin liner.Bake for 18-20 minutes on the center rack until the cupcakes are golden and a sharp knife inserted in the center comes out clean.Remove from the oven and cool completely (to room temperature, at most 75F) before frosting.Frost and nosh.

Step 2

Combine the Kahlua, vanilla extract, and coconut cream in a small sauce pot.Heat for 1-2 minutes on low heat.Remove from the heat.Add the chocolate chips and stir once. Set aside for 5 minutes.The chocolate chips should have softened and melted into the liquid ingredients. Stir everything together again until glossy and even.Set a piping tip into the end of a plastic piping bag. Scrape the frosting out into the piping bag (I usually set the piping bag into a tall glass, folding the edges of the bag over the cup to hold it in place).Chill for 8 hours or overnight. (I set the cup with the piping bag directly into the fridge to cool.)Once the frosting is set, cut the tip off of the piping bag, pipe the frosting onto your cupcakes and enjoy![i]You can also simply scrape the frosting into a bowl to chill for 8 hours or overnight and then spoon the icing onto the cupcakes. [/i]