8 tablespoons (1 stick) unsalted butter, at room temperature
3 tablespoons honey
1 tablespoon cocoa
Tiny pinch of salt
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee
For the cupcakes
Preheat the oven to 350 and line a muffin tin with paper liners. Whisk together the coconut flour, salt, and baking soda in a medium bowl. Add the vanilla bean seeds, and mix together with your fingers, pinching the mixture to evenly distribute the vanilla seeds. In a small bowl, whisk together the vanilla extract, eggs, coconut oil, and honey. Add the wet ingredients to the dry and whisk well, or beat with a hand mixer, until very smooth. Pour the batter into the cupcake cups and bake for 15-20 minutes, or until a toothpick comes out clean.
For the frosting
Using a hand mixer, beat the butter until very smooth. Add the remaining ingredients and beat until incorporated. If your frosting does not seem stiff enough, refrigerate for a little while, then beat again. Once the cupcakes are completely cool, pipe or spread on the frosting (I used a Wilton 1M tip). Top with a coffee bean if desired.