Vegan Vanilla Cupcakes with Chocolate Frosting

Preheat oven to 350°F (175°C). In a bowl, combine coconut flour, almond flour, oat flour, baking powder, applesauce, 5 tablespoons of maple syrup, and 1/4 cup of almond milk to form the cupcake batter. Pour the batter into cupcake liners. Bake for 17-22 minutes. For the frosting, combine the thick part of coconut milk from the can with cacao powder and maple syrup, adding some nut milk to thin to desired consistency.