Preheat oven to 350 degrees F. Line a muffin pan with paper liners, or spray with non-stick cooking spray. (Makes around 18 cupcakes).
In a large mixing bowl, mix together the maple syrup, applesauce, eggs, melted coconut oil, vanilla, and almond extract. Slowly add the dry ingredients, mix until just incorporated, and then fold in the chocolate chips.
Distribute the batter evenly between the muffin tins, filling them about ¾ of the way full.
Bake for 25-30 minutes, or until tops are set and a toothpick inserted into the center comes out clean. Rotate the tray halfway through baking.
Remove the cupcakes and allow them to cool for 20 minutes in their pan. After that, transfer the cupcakes onto a cooling rack and allow them to cool completely.
Glaze: Combine the melted coconut oil with the remaining ingredients and mix well. Add additional powdered sugar or almond milk as needed in order to get your preferred consistency.
Spread the glaze lightly over the cooled cupcakes and allow them to set for a few minutes.
