These easy gluten and dairy free cupcakes will make you want to celebrate summer all year long!
Preheat oven to 325 degrees. Line a cupcake tin with liners or grease with coconut oil. Set aside.
In a large stand mixer, sift and combine almond flour, coconut flour, cocoa powder, baking soda, and salt. Set aside.
Combine all wet ingredients: eggs, honey, oil, milk, and vanilla together until eggs are fully beaten and well combined.
Add dry ingredients to wet. Stir for a minute or two to combine ingredients really well. Let rest for 10 minutes.
Pour about 1/4 cup of batter into each cupcake hole. Bake for 20 minutes or until a toothpick inserted into center of cupcake comes out clean.
Remove from oven and allow to fully cool.
Combine all ingredients in a large mixing bowl using a hand beater. Continue to stir until ingredients are whipped and fluffy. Place into a piping bag and pipe onto cooled cupcakes. Top with additional walnuts and marshamllows as desired. Refrigerate to set frosting. Enjoy!