Cream-Filled Chocolate Cupcakes

Preheat the oven to 350F.
Line 9 muffin cups with paper liners.
To make the batter, in a large bowl, combine the coconut flour, cocoa powder, salt, and baking soda.
In a medium bowl, whisk together the eggs, grapeseed oil, and agave nectar.
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
Scoop 1/4 cup of batter into each prepared muffin cup.
Bake for 18 to 22 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
Let the cupcakes cool in the pan for 1 hour.
To assemble the cupcakes, remove each from its liner.
Flip each cupcake upside down, and use a paring knife to carve out a circle just a bit larger than the size of a quarter and about 1 inch deep in the bottom center of each cupcake.
Save the bottom pieces to reseal the cupcakes after filling.
Use the knife to hollow out a bit more around the inside of the cupcakes, discarding the crumbs.
Fill a pastry bag with the Meringue Frosting.
Insert the tip of the pastry bag into the cupcake cavities and squeeze to fill.
Trim the cupcake bottom pieces to make them thinner, then seal the cupcakes with the bottom pieces.
Frost the cupcake tops with the Chocolate Ganache to a smooth finish, then decorate with the remaining Meringue Frosting, making a curlicue pattern across the top of each cupcake.
Serve immediately.