Healthy Breakfast Cupcakes with Salted Chocolate Frosting - alive magazine

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 Tbsp ground flaxseed
• 2 tsp baking powder
• 1/2 tsp ground cardamom
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 3/4 cup unsweetened soy milk
• 1/4 cup extra-virgin olive oil
• 1/3 cup pure maple syrup
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp liquid from canned chickpeas
• 1 tsp pure vanilla extract
• 1/2 cup raw tahini, room temperature
• 1/4 cup pure maple syrup
• 1/4 cup cocoa powder
• 1/4 tsp salt
• 1/8 tsp cinnamon