Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners.
In a large mixing bowl, combine coconut milk, canola oil, vanilla extract, sugar, and amaretto. Whisk until well combined.
In another bowl, whisk together flour, cocoa powder, almond meal, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Scoop the batter into the muffin tin, filling each liner about 2/3 full.
Bake for about 18-20 minutes or until a toothpick inserted comes out clean.
Allow the cupcakes to cool in the tin for about 5 minutes, then transfer to a cooling rack.
In a mixing bowl, beat together butter, cocoa powder, and confectioners sugar. Gradually add amaretto and cream, mixing until smooth.
Once cooled, frost each cupcake generously with amaretto frosting.
