Start by preheating your oven to 375 degrees. Line muffin tins or spray with oil to prevent sticking, and set aside.
Then in a mixing bowl add in all your dry ingredients. Almond and coconut flour, cocoa powder, baking powder, stevia extract, and salt. Mix and set aside.
In a new bowl add in all your wet ingredients to mix with mixer. Eggs, almond milk, butter, vanilla extract. Mix for one minute or until all incorporated.
Now you want to incorporate your wet ingredients with your dry, and mix until the batter is creamy.
Using a measuring spoon measure out 1/4 cup batter into each muffin tin.
Now bake for 25 minutes or until the cupcakes are done and you can stick a toothpick in and it comes out clean.
Start by taking softened cream cheese and butter and mixing on medium for 2-3 minutes or until nice and fluffy.
Then add in cocoa powder, stevia, and vanilla extract and whisk until creamy.
If it is too thick add a teaspoon of milk at a time.
Once the frosting is right consistency frost the cupcakes with a piping bag or spread on top with a knife.
Note: Add the frosting to the cupcakes, start by adding a dollop in the center of the cupcake. Hold the bag perpendicular to the cupcake. Going around the dollop in the center, start frosting the cupcake around the edge. As you complete a full circle, move the piping bag slightly inward to create the next circle, do that for another 2 more circles.