Brownie Cupcakes with Tahini Frosting

Preheat the oven to 350°F and line two regular muffin pans with 20 paper cups.
Melt the gluten-free semi-sweet chocolate and unsweetened chocolate in a bain-marie over low heat.
Set aside to cool.
Combine the melted and cooled coconut oil with the melted chocolate.
In a large mixing bowl, whisk together the light brown sugar, ground hazelnuts or ground almonds, sorghum flour, fine sea salt, and baking soda.
Add the beaten eggs and good-quality vanilla extract to the dry ingredients.
Then, pour in the chocolate mixture and beat together for about 2 minutes until the batter thickens and becomes glossy.
Divide the batter into the prepared paper cups, filling each two-thirds full.
Bake for 22 to 25 minutes, or until the cupcakes appear almost under-baked.
The tops will become cracked and fall as they cool.
Allow the cupcakes to cool completely before frosting.

In a food processor, combine the softened unsalted butter, well-stirred tahini, sifted confectioner's sugar, and fine sea salt.
Mix until the ingredients are fully combined and the butter has softened.
Swirl 1 to 2 teaspoons of frosting on top of each cupcake.
Sprinkle grated gluten-free chocolate over the frosting.