Preheat oven to 325 degrees Fahrenheit. Place liners in muffin pans. Set aside.
Place warm and room temperature (no cold) liquid ingredients in large bowl and mix: coconut butter, (sweetener if doing GAPS or maple syrup variation), melted coconut oil, eggs and full fat milk.
In medium size bowl, stir together dry ingredients: sweetener (if doing Keto or coconut sugar version), cocoa powder, coconut flour, gelatin, baking soda and sea salt.
Add dry ingredients to wet ingredients. Stir to combine; do not over-mix. Scoop about 2 ounces batter into each muffin slot.
Bake in preheated oven 25 minutes. Test for doneness with toothpick; look for moist crumbs adhering. Remove from oven. Cool.
Chocolate Mint Swirl Frosting
Place in large mixing bowl: room temperature butter and room temperature cream cheese. Use mixer on high speed to beat together well, until texture is lightened, about 30 seconds.
Add sweetener of choice and continue to beat until well incorporated.
Add peppermint oil and spirulina. Mix again until fully incorporated. Scoop half or slightly less than half the frosting into half (taking care to keep it to one side) of a pastry bag (or fully into one pastry bag if you wish to nest 2 full pastry bags inside a third pastry bag to create the swirl).
Add cocoa to frosting bowl. Beat to mix, until fully incorporated. Fill second half side of pastry bag with chocolate frosting; (or fill second pastry bag with chocolate frosting).