Preheat oven to 375°F and grease or line a cupcake tin with paper liners.

Next, melt butter in a medium size saucepan, then add water and bring to a boil. Remove from heat and whisk in cocoa powder (I used 100% cacao) and coconut oil until dissolved, then set aside to cool.

Combine quinoa flour, sugar, baking soda, baking powder, and salt in a large bowl and sift together. Separate egg whites into a medium size bowl and set aside.

Add egg yolks, Greek yogurt and vanilla extract to the bowl with the flour, along with the cooled cocoa mixture and mix until well combined.

Beat egg whites until stiff, but not dry, then fold them into batter until well combined.

Using an ice cream scoop (or a spoon), spoon batter into the cupcake tin, filling each about 3/4 of the way full.

Bake in the oven for 18-20 minutes (time may vary). You should be able to stick a toothpick or knife into the center and have it come out clean. Then allow them to cool while you prepare the icing.

In a large bowl, combine 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 1/2 cup to thicken it more.

Lastly, ice cooled cupcakes and then serve!