Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone liners.
In a medium bowl, sift together the coconut flour, almond flour, granulated sweetener, cocoa powder, baking powder, coffee granules, and 3/4 tsp sea salt.
In a large bowl, add the eggs, melted butter, and vanilla, then beat with a whisk until well combined. Use a rubber spatula to gently mix in the dry ingredients just until smooth without overmixing. Add the half & half and quickly stir until it’s a thick, scoopable batter.
Divide the batter among the prepared muffin tin cups and bake in the center of the preheated oven until the tops are set and a toothpick inserted into the middle comes out clean, 20 to 22 minutes. Cool in the tin for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Make the frosting: Place the butter and sweetener in the bowl of a stand mixer fitted with the paddle attachment. Beat until white and fluffy, 40 to 50 seconds. Scrape the sides of the bowl. Add the cream, vanilla extract, and food coloring. Beat just until incorporated and very fluffy. Don't overbeat or the frosting might separate.
Frost the cupcakes immediately spreading about three tablespoons onto each cupcake or by using a decorative tip and piping bag.
Cupcake was good but frosting was not . Not sure how to fix
Not to bad for a grain flour free muffin. We found it very salty. Next time I will try only a quarter tsp of salt in the cake batter.