Preheat oven to 350ºF and prepare a muffin tin with 6 cupcake liners.
Mix the eggs, coconut oil, and vanilla extract in a medium bowl until a smooth consistency is formed.
Add the almond flour, sweetener, baking powder, and salt. Slowly mix to form a smooth batter.
Evenly spoon the mixture into the liners. Bake for 20 minutes, or until tops are golden brown and cupcakes are cooked through. Transfer to a wire rack and cool to room temperature.
Beat the packet of Simply Desserts pudding mixture into the almond milk using a handheld or electric blender for 2 minutes. Place in the refrigerator to cool and set.
Cut a small circular hole into the tops of each cupcake and slightly hollow out the centers.
Divide the vanilla pudding evenly filling the centers, then place the pieces that were cut back on top of the cupcake to cover the pudding.
Combine the coconut butter, cacao, and sweetener to form a topping. If the coconut butter is hardened, heat in a small saucepan over low heat, then whisk in the remaining ingredients until a smooth paste is formed.
Before serving, spoon the chocolate mixture evenly over each cupcake. Store cupcakes at room temperature in an airtight container.
