Combine the frosting ingredients until fully incorporated. Set aside.

Preheat the oven to 350 F and line a muffin tin with muffin liners. You'll have about 6 cupcakes.

In a large mixing bowl, combine the tigernut flour, tapioca starch, cocoa powder, and baking soda and mix to combine

Next, stir in the melted coconut oil and maple syrup.

For the gelatin egg, add the water to a small saucepot and slowly sprinkle over the 1 tbsp gelatin.  Allow the mixture to rest and harden over 2-3 minutes. Place the pot on the stove and turn it on low heat. Slowly melt the gelatin and remove it from heat. Vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.

Bake in the preheated oven for 23-25 minutes or until baked through.

Remove from the oven and transfer to a cooling rack. Allow cooling before removing the liner and decorating.

Using a piping bag, add the cupcake filling tip and fill the bag with the frosting. Place the filling tip about 2/3rds of the way into the cupcakes and fill with frosting. Set aside.

Using a double boiler, melt the chocolate and coconut cream together, stirring until melted and well incorporated.

Carefully each cupcake top into the ganache. Set aside and allow to harden in the fridge for 5-10 minutes.

Use the piping bag to pipe a swirl on top of the cupcakes (if desired) and serve!