Bring all of the ingredients to room temperature and preheat the oven to 350F. An awesome trick for this with eggs is to submerge them into warm water!

Mix together almond flour, cocoa powder, curry powder, baking soda, and salt.

In a separate mixing bowl, beat butter and erythritol together until the butter is pale.

Mix 1 egg into the butter mixture at a time.

Add your dry ingredients to the butter and eggs and mix together slowly.

Add the ginger and liquid stevia here if you are using minced ginger, then continue to mix. Finally, mix in the apple cider vinegar.

Divide your batter into the cupcake tray holes and bake for 16-18 minutes (or until a toothpick comes out clean).

In a spice grinder, grind the icing erythritol. Be sure to let this settle before removing the lid!

Beat icing butter until it's pale. Add 1/2 of the erythritol.

Continue mixing until well combined, then add coconut milk (the fatty part at the top of the can, if you can).

Mix well until combined and then add the rest of the erythritol. Continue mixing until it is fluffy.

Measure out your icing into a piping bag. I have this cheap piping bag set that does amazingly.

Ice the cupcakes, then garnish with extra cocoa!