Preheat oven to 350 degrees F
Line a muffin tin with parchment paper muffin liners
Mix all wet ingredients together in a large mixing bowl (Gingersnap nut butter, ghee, egg, vanilla, maple syrup) until smooth and well combined.
Add dry ingredients (cocoa powder, baking soda) to the wet ingredients and mix until no clumps left.
Scoop batter into muffin cups and fill approximately 3/4 of the way up.
Bake in the oven for 10-15 minutes or until toothpick comes out clean after sticking in the middle of a cupcake.
While cupcakes are baking, make coconut whipped cream.
Remove cupcakes when finished and let cool.
Using a butter knife or a piping bag, swirl whipped cream on top of each cupcake. Repeat for all cupcakes. Dust top of cupcakes with ground cinnamon.
Serve and enjoy! Store cupcakes in fridge for up to 5 days.