To make the cupcakes
Preheat oven to 170 Fan / 375 °F / Gas 5. Prepare a muffin pan with the cupcake cases.
In a large mixing bowl combine the almond flour, baking powder, fennel seeds and orange zest.
Add the eggs, coconut oil, coconut blossom nectar and orange juice and beat into a thick batter.
Distribute the batter into the cupcake liners (a medium cupcake case takes about 2 tbsp of batter).
Bake for 18 - 20 minutes until lightly golden. Meanwhile, make the chocolate frosting.
To make the chocolate frosting
Place the unopened can of coconut milk upside down in the refrigerator and leave overnight (you can do this on the evening before you plan to bake).
To make the frosting remove the coconut milk from the refrigerator, open and scoop out the cream that has separated from the liquid into a large mixing bowl (don’t throw out the liquid, store in the fridge for up to 3 days and use for smoothies).
Use a handheld electric whisk to whip the coconut cream until it is light and fluffy.
Add the cacao powder and sweetener (if using) and whip again until combined. Place the bowl back into the fridge while you wait for the cupcakes to cook.
Remove the cupcakes from the oven when firm to touch and lightly golden. Transfer to a wire rack and allow to cool completely.
Use a palette knife or piping bag to decorate each cupcake with the chocolate frosting. Finish with a sprinkle of orange zest, cacao nibs or finely chopped almonds and enjoy!