For the cupcakes:

1. Pre-heat oven to 350 degrees and place 9 small baking cups (not mini muffin liners) on a baking sheet or in a shallow baking pan.
2. In a medium-sized bowl, stir together the ricotta cheese, maple syrup and vanilla. Next, whisk in one egg at a time.
3. In a separate bowl, sift together the ground almonds, cocoa, baking powder and salt.
4. Add the dry mixture to the wet mixture and stir until combined. Do not over mix. The mixture will look a little gritty, but this is just the texture of the ricotta cheese.
5. Add the batter to the baking cups, filling a little over half way. Do not overfill as the cupcakes will rise as they bake.
6. Bake for 30-32 minutes, or until a tooth pick inserted in the middle comes out clean.
7. Let the cupcakes cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.

For the chocolate coconut cream:

1. Open the refrigerated coconut milk and scoop out the solidified coconut cream and add to a deep mixing bowl. (Discard the coconut water or save for another recipe).
2. Using an electric mixer, beat the coconut cream on high for one minute. Scrape down the sides and add the maple syrup and cocoa. (To minimize the cocoa dust, just add the cocoa a little bit at a time, mixing for 30 seconds after each addition).
3. Continue beating the coconut cream mixture on high until all ingredients are well combined and the cream is fully whipped. This could take a few minutes, so be patient!
4. Add the coconut cream to a piping bag and pipe onto cupcakes, or spread on with a knife. Top with sprinkles or coconut.
5. Store in an airtight container in the fridge and enjoy within 2-3 days.