cupcakes:

1¼ cups spelt flour (or blend of white/wheat)
¾ cup agave syrup
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup almond milk
1 teaspoon vanilla extract
3 tablespoons coconut oil
1 teaspoon apple cider vinegar
½ teaspoon cinnamon

frosting:

2 very ripe avocados
¼ cup chopped baking chocolate (around 65% cacao)
¼ cup unsweetened cocoa powder
¼ cup agave
1 teaspoon vanilla
¼ cup almond milk
pinch of salt

Make the cupcakes: Mix the wet ingredients, mix the dry ingredients, mix together and bake for 15-18 minutes at 325 degrees. These are best if you under bake them slightly (since there's not very much oil in the recipe).
Make the frosting: Melt the baking chocolate in the microwave (careful not to burn it). Let it cool slightly. In a food processor mix all ingredients together. Taste and adjust. Let chill in the fridge for at least 15 or so minutes.