1. Preheat oven to 350F and line muffin tin with liners.
2. In a small, bowl mix together melted coconut oil, unsweetened applesauce and vanilla extract.
3. In a large bowl, mix together tigernut flour, cassava flour, tapioca starch, carob powder, salt, and baking soda. Make a well in the center of the dry ingredients and add in the wet ingredients.
4. Make the gelatin egg by mixing together gelatin powder with apple cider vinegar. Add in hot water and use a fork to whisk until frothy.
5. Fold gelatin egg into batter.
6. Bake in middle rack of oven for 15 minutes and transfer to cooling rack to allow to cool completely before coring and frosting.

Peppermint Filling

1. Add the coconut, maple syrup, coconut oil,  peppermint extract and sea salt to a high powdered food processor or blender and blend on high. Stop and scrape down the sides of the machine as needed until mixture clumps together.

Frosting 

1. In the bowl of a stand mixer or food processor, combine palm shortening with tapioca starch, carob powder maple syrup and pinch of sea salt. Whisk or pulse until combined.**

Assembly

1. Once cupcakes have cooled completely, core them using a cupcake corer, an apple corer or melon baller or a small, sharp pairing knife. If using a knife, cut a small square into the middle of the cupcake and angle the knife towards the center of the cupcake to remove a piece of it leaving a hole in the center of the cupcake. Be careful not to core all the way through as the filling will fall right out the cupcake.
2. Scoop ~ 1 tsp of filling into the center of each cupcake and top with the cored pieces of cupcake.
3. Place carob frosting into piping bag or ziplock bag with one end snipped and ice cupcakes as desired.
4. Enjoy!