Preheat the oven to 350ºF and line a muffin tin with 12 cupcake liners. (I use reusable silicone ones, which are great at avoiding sticking.)
In a large bowl, combine the almond flour, cacao powder, baking powder, salt, maple syrup, eggs, and vanilla. Stir well, and be sure to break up any clumps that form until the batter is smooth. Stir in the coconut oil last, so that it will be less likely to clump from touching any cold ingredients.
Once the batter is smooth, use a 1/4 cup measure to pour the batter into the prepared cupcake liners. They should all be relatively full from this amount of batter. Bake at 350ºF until the center of the cupcakes feel firm to a light touch, about 25 to 30 minutes.
Let the cupcakes cool completely in the pan; it's okay if they have a slight dip in the center. When they are cool, you can frost them or decorate as you like.
These cupcakes will keep well at room temperature for up to 24 hours, but because they are moist and contain eggs, I recommend storing them in the fridge. They should last for up to 5 days when stored in an airtight container in the fridge, or you can freeze them for up to 3 months.
If your eggs and maple syrup are cold from the fridge, they could cause the coconut oil to harden and form clumps in the batter. That's why I recommend letting those two ingredients come to room temperature before using them, or you can add the coconut oil in at the very end of stirring, so that they lose some of their chill while you mix the batter together.