• Preheat oven to 350°F. Grease or line a cupcake tin with paper liners.
• In a medium size saucepan, melt the butter over medium-low heat. Pour in the water and bring to a low boil. Remove from heat and whisk in cocoa powder and coconut oil until dissolved, then set aside to cool.
• In a large bowl, combine the quinoa flour, sugar, baking soda, baking powder, and salt. Whisk together until combined.
• To the large bowl, add the eggs, Greek yogurt and vanilla extract. Pour in the cooled cocoa mixture and stir until well combined.
• Using an ice cream scoop (or a spoon), scoop the batter into the cupcake tin, filling each about ¾ of the way full.
• Bake in the oven for 20-22 minutes, or until firm in the center. You should be able to stick a toothpick or knife into the center and have it come out clean. Allow them to cool while you prepare the icing.

Prepare the Frosting

• In a large bowl, combine the butter, vanilla extract, almond milk, and vanilla bean paste and beat until soft and fluffy.
• Slowly add in powdered sugar, about 1/2 cup at a time, while continuing to beat on high until a thick icing has formed. If the icing is not thick enough after adding 1 and 1/2 cups powdered sugar, you can add another a tablespoon at a time and beat again until thickened.
• Lastly, ice cooled cupcakes and then serve!