1. Preheat the oven the 350ºF and line a muffin tray with 11 liners. Begin by preparing the flax eggs (add 6 tbsp of water to 2 tbsp of flax meal- let sit until a yolky consistency has formed ~ 5 minutes.
2. Melt the coconut oil over low heat. And set aside.
3. Add all the wet ingredients together and whisk to combine.
4. Add the dry ingredients together in another bowl and whisk.
5. Add the dry ingredients to the wet. Mix until combined.
6. Equally, divide the batter into 11 liners.
7. Bake for 25-27 minutes.
8. Let the cupcakes cool for 10 minutes in the pan, then transfer them to a cooling rack and let them cool completely before icing.
9. While cooling, prepare the icing. Add the room temperature butter, powdered sugar and vanilla to a bowl (or a kitchen aid mixer). Using hand beaters or the whisk kitchen aid attachment, mix until smooth and thick.
10. Using a piping bag and a Wilton 2D tip or a circular tip, ice the cupcakes. Then add in 2 chocolate chips for the eyes!
11. Store cupcakes in a sealed container on the counter. Best eaten within a few days.