• Begin by placing 1 stick (1/2 cup) of salted butter and 1 cup of
  unsweetened coconut milk into a pan.  Heat over low heat until the
  butter has melted completely.  You can certainly use other milk
  varieties in lieu of coconut.  Almond, soy, rice, and regular milk will
  all work well.  Turn off the heat once the butter has melted completely.
  
  
• Add 1/2 cup of Enjoy Life Miniature Chocolate Chips, 1/2 cup of Rodelle
  Unsweetened Baking Cocoa, and 1 cup of granulated sugar to the pot. 
  Stir until the chocolate is melted.  Then whisk together until the
  ingredients are smooth.  Allow to cool for 5 minutes.
  
  
• Once the batter is cool, add in one egg at a time (2 total), whisking
  each egg thoroughly into the batter.  The mixture should be smooth. 
  PLEASE NOTE:  if you add the eggs into the still hot mixture, you will
  scramble the eggs.  No good.
  
  
• Sift together 1/4 cup of potato starch, 1 & 1/4 cups of gluten free
  flour (with xanthan gum – I used Bob’s 1 to 1 Gluten Free Flour in this
  recipe), and 2 teaspoons of baking powder.  Add the sifted mixture into
  the wet ingredients and slowly stir until the wet and dry ingredients
  are combined.  Finally, stir in 3/4 cup of Enjoy Life Miniature
  Chocolate Chips.
  
  
• Using a standard muffin tin (12 muffin capacity), line each spot with a
  parchment paper liner.  Seriously, parchment paper liners are the best. 
  They release every single time…no fail.  With all of the baking that I
  have done, I have never had a problem with sticking…EVER!
  
  
• Fill each muffin spot just shy of full.  This will ensure that you have a
  very nice sized cupcake.  They will puff up but not spill over.
  
  
• Bake in a preheated 350 degree oven for 25 minutes.
  
  
• Remove from the oven and allow to cool completely before frosting.
  
  

To Make the Frosting:

• Begin by creaming together 2 – 8oz blocks of cream cheese until smooth. 
  Add in 2/3 cup of sweetened condensed milk and mix until completely
  smooth.  You should scrape down the bottom and sides of the bowl
  periodically.  Finally, add in 1/2 cup of unsweetened cocoa powder. 
  Starting on the lowest setting, mix the ingredients together, gradually
  increasing the speed of the mixer once the cocoa begins to mix into the
  wet ingredients.
  
  
• Once the frosting has come together and is nice and creamy, you can
  scoop it into a piping bag or place it into a resealable bag.  Simply
  snip a small corner off of the bag and pipe.  Or, you can always simply
  spread the frosting on with a knife.  No matter which way you go, the
  frosted cupcakes will be delicious.