Preheat oven to 400 F, and line with muffin cups or grease a muffin pan.
In a large metal, glass or ceramic mixing bowl combine: 6 tbsp coconut flour and ½ cup sweetener of choice (coconut sugar, or swerve or other low carb granulated sweetener equivalent), and 1 tsp baking soda. Mix together thoroughly braking up any clumps. Set aside.
In a small sauce pan over medium heat melt and combine: ¼ cup butter or coconut oil, 2 tbsp cocoa powder, and 3 tbsp water. Melt and stir together until combined then bring to a low boil and remove from heat. (I have flash backs of Willie Wonka’s chocolate river during this step).
Pour the hot chocolate mixture onto the coconut flour sweetener mixture. Stir together thoroughly.
Add to the mixture: 2 eggs, the 3 tbsp coconut or almond milk + ½ tsp apple cider vinegar, and ½ tsp vanilla extract. Mix together well using a large spoon.
Add the finely chopped or smashed raspberries to the batter and lightly stir into the batter.
Spoon batter into muffin cups or pan. Fill 2/3 of each cup. I filled 9 cups.
Bake at 400 F for 18 to 22 minutes, or until tooth pick comes out of center clean.
Remove and let cupcake cool completely.
While cupcakes are cooling, you can make the frosting.
Take the coconut milk can out of freezer and open it (it should be solid, if not put it back in for a while and check later)
In a medium size mixing bowl combine with electric beater: cream cheese or ½ cup solid coconut milk cream, ½ tsp lemon juice, ½ tso vanilla extract, and sweetener of choice (either 1 tbsp honey, or for low carb use 1/3 tsp liquid stevia). Mix together until just combined. Put frosting in fridge until cupcakes have cooled enough to frost.
Using a butter knife, frost each cupcake with equal amounts of the frosting.