• Preheat the oven to 180C/350F degrees and line a muffin tin with 9 cupcake liners.
• In a large bowl add the butter, sour cream and monkfruit sweetener and whisk until smooth.
• Add the eggs one at a time and continue to whisk.
• Add the almond flour, baking powder, cocoa and salt. Whisk until you have a smooth batter.
• Spoon the mixture into the cupcake liners and bake for 20-15 minutes until the tops of the cupcakes are firm.
• Allow to cool for 5 minutes in the tin before removing them to cool on a cooling rack.

Make the Frosting

• In a medium bowl, whisk the cream cheese and butter until the mixture is smooth.
• Add the powdered sweetener and whisk until combined.
• Add the Bailey Irish cream a tablespoon at a time, whisk and taste test. You may not want all the tablespoons or you might want to increase it!
• Spoon the frosting into a piping bag with a star nozzle and pipe on top of the cupcakes.
• Serve with a light dusting of cocoa powder (optional)