Preheat your oven to 350, and line muffin tin with 9 cupcake liners, spraying each liner quickly with non-stick cooking spray. Combine almonds and chocolate chips in the food processor. Process until the mixture is about the texture of coarse sand (when I used walnuts for this recipe,  the mixture balled up and pretty much won’t get finer once the nuts are slightly larger than coarse sand).

Add the eggs, maple syrup, and vanilla, and pulse 10-15 times until well mixed. (again, with the walnuts, the mixture was quite liquid-y, but turned out just as well in the end). Add sea salt and pulse a few more times.

Bake 20-25 minutes, until a toothpick inserted in the middle comes out mostly clean. I err on the side of slightly underdone with these, to encourage a bit more fudgeyness (but with my oven, that's still about 22 mins). Put muffin tin on wire cooling rack, and let cool fully.

While cupcakes are cooling, mix up the coconut whipped cream: open the can, and spoon out the cream into your stand mixer (with whisk attachment), or bowl ready for hand mixer. Be careful just to include the cream part -- no liquid necessary (if you get some in there, just drain it off).

Start to whip the cream on high until a little fluffy (it won’t be super fluffy). Turn the mixer down to low, and add the powdered sugar. Mix again on high until combined, and fluffier, about 3 minutes but will depend on the temperature of the cream.

Once cupcakes are cool, top each with a dollop of the whipped coconut cream. Sprinkle with coconut shavings or add sprinkles if desired. Store in the fridge to prevent the cream from melting if it's a warm day, or you're not going to be serving that day (you can pop in the microwave for 5-10 seconds to take the cool edge off, if desired).