Preheat oven to 350 and grease mini muffin tins

Whisk together flours, sea salt and baking powder in a bowl and set aside

In a large bowl, combine eggs, sugar, greek yogurt, melted butter, vanilla, maple syrup and almond milk and stir well

Bit by bit, stir in the dry ingredients until smooth, then stir in the chocolate chips

Fill the mini muffin tins flush to the top

Bake for 22 minutes or until a toothpick inserted in the centre comes out clean

Let cool for 15 minutes

Meanwhile, melt together the coconut oil and dark chocolate chips by microwaving for 30 seconds then stirring until smooth

Dip each mini cupcake into the chocolate mixture then refrigerate for 15-20 minutes until the chocolate has hardened