Place parchment paper liners in muffin tins (this recipe usually makes me about 15 cupcakes).
Add dry ingredients together in bowl (almond flour, arrowroot powder, coconut flour, cocoa powder, espresso powder, baking soda, and salt.
In large bowl, add eggs, melted fat, maple syrup, coconut milk, and vanilla. Use mixer to combine well.
Add dry ingredients to wet and mix until smooth. You might need to taste the batter at this point to make sure it's ok ...
Fill lined muffin cups with batter about 2/3 full.
Bake at 350 degrees for 18-22 minutes, or until toothpick inserted comes out clean. (I'm always a fan of the lower baking times). Remove from oven and let cool completely.
FOR THE GLAZE: Melt chocolate chips and coconut oil in double boiler over medium heat. Stir often and remove from heat when chocolate is smooth. Let cool for about 5 minutes.
Take each cupcake and turn upside down, then swirl it around to coat the top in the chocolate. Let chocolate drip off before flipping right side up.
Add sprinkles if desired. Don't wait too long before doing this because the icing will begin to harden. The upside to this is the sprinkles stay on really well!
Time to celebrate!