Begin by preheating your oven to 350°F (175°C).
Line a muffin tin with cupcake liners or grease it with a bit of coconut oil.
In a large mixing bowl, whisk together the eggs, melted coconut oil, and vanilla extract until well combined.
In another bowl, whisk together the coconut flour, cocoa powder, granulated sweetener, baking powder, and cinnamon until there are no lumps.
In a food processor, blend the ripe avocados until creamy and smooth.
Add the dry ingredients to the wet ingredients, along with the blended avocado. Fold in the chopped dark chocolate. Mix until just combined.
Scoop the batter into the prepared muffin tin, filling each liner about ¾ full.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cupcakes cool in the tin for about 5 minutes, then transfer them to a cooling rack to cool completely.
Prepare your frosting by mixing the cocoa powder and powdered erythritol/allulose into the remaining blended avocado until smooth and creamy.
