Cake Directions:

1. Preheat oven to 350-degrees and either line cupcake pan with liners or grease with coconut oil
   (n/a if using Silpat molds)
2. In a large bowl, whisk dry ingredients (almond flour, cacao, baking soda, salt). In another bowl, whisk wet ingredients (eggs, maple syrup, vanilla extract). Pour wet ingredients into the dry and stir until just combined.
3. Divide into cupcake pan and bake for 20-25 minutes or until a toothpick inserted into the center of one comes out clean. Allow to cool 10 minutes before removing from pan and allow to fully cool before assembling.

Hot Fudge Sauce Directions:

1. Add coconut milk, cacao, maple syrup and coconut oil to a medium saucepan and bring to a boil. Reduce to a simmer, whisking for 3 minutes, or until the sauce thickens slightly.
2. Add the chocolate, vanilla, and a pinch of salt. Let the mixture sit a minute or two so that the chocolate melts, then whisk to combine until it becomes smooth.  Let sit to cool but note that, once chilled, it may need to be re-heated to be pourable, again.

Assembly:

1. Once all ingredients are cool, cut cupcakes just below the “muffin top” section and set the top aside. Layer with 1-2 TB coconut whipped cream, 1 TB cherry compote, then replace the muffin top and repeat with whipped cream and cherry compote.  Drizzle with fudge sauce and voilà!  C’est magnifique!