Grease your cupcake tins. I used some coconut oil on wax paper and gave it a good coating.
Add the flax meal to the water. Set aside for about 3 minutes.
Put almond flour, hemp seeds and sweetener in food processor. Process for 30 seconds.
Add cocoa powder, vanilla, salt and flax mixture. Process until combined and mixture balls up.
Place batter into pan. Press down with damp hands until even.
Make the icing by combining the cocoa, agave, stevia and 2 T. of the cream in a small bowl. Mix until it is syrupy and well combined.
In an electric mixer, whip the remaining cream on high until it begins to stiffen, about 1-2 minutes. Add the chocolate syrup mixture to the whip and continue until the icing turns into a chocolate whip cream, about 30 seconds to 1 minute.
Take cupcakes out of refrigerator. Use a butter knife to pop them out of the tins. If they are giving you some difficulty, take a warm rag and warm the bottom side of the tin to help loosen it.
Top your refrigerated cupcakes with the chocolate. Use a plastic spatula to smooth it out.
Top with chocolate shavings, nuts, coconut, your choice!
Serve cold or at room temperature.
Nutrition facts above are incorrect. Each cupcake is about 5 net carbs.