• Preheat the oven to 325°F. Add paper liners to the muffin pan.
• In a medium bowl, combine the pastry flour, cacao powder, baking powder, and baking soda. Whisk together and set aside.
• In a large bowl, add the softened butter, and coconut sugar. Use an electric mixer to blend the two together. Add the eggs, one at a time and mix. Add milk and vanilla extract and mix together again.
• Pour half of the dry ingredients into the wet ingredients and mix until just combined. Repeat with the rest of the flour.
  
• Scoop the chocolate batter into the muffin pan about ¾ full for each one. Bake for 20-22 minutes or until a toothpick comes out clean when poked through the center. Let cool completely before moving on to the next step.
  

Icing Instructions:

• In a medium bowl, add softened butter, maple syrup, arrowroot powder, and vanilla extract. Use an electric mixer to mix until smooth and creamy. This will take 2-3 minutes.
  
• Spread the icing onto each cooled cupcake.
  
• Melt ½ cup dark chocolate chips in the microwave in 20 second intervals. Stir between each one until chocolate chips are fully melted (mine took 60 seconds)
  
• Scoop the melted chocolate into a plastic sandwich bag. Seal the bag tightly and then snip off a small piece of one of the corners. Use this to create the ladybug design.
  
• Draw a line of the chocoalte down the center (don't worry if it's not perfect, mine weren't either)
  
• Draw a half circle at the bottom to make the head shape. Fill in with more chocolate.
  
• Draw the lady bug spots.
  
• Place the candy eyeballs on the chocolate while it's still melted.
  
• These cupcakes are best served on the same day. However you can make them the night before and store them in the fridge for the next day too. I've kept mine in the fridge for 3 days and they still taste great.