Preheat the oven to 350 degrees. Line a 12-cup muffin pan with cupcake liners.
Cookie Crust Layer:
In a medium-sized mixing bowl, combine nut butter and maple syrup, mixing until smooth.
Add flour and stir until the dough is uniform and pliable.
Spread and press about 2 tablespoons of cookie dough evenly on the bottom of each cupcake liner.
Brownie Layer:
Combine all the ingredients for the brownie layer, mixing well. Scoop 1/4 cup of batter into each cupcake liner. (You may have extra brownie mix left over)
Bake in the oven for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
Frosting Layer:
While the cupcakes are baking, prepare the frosting layer. Scoop out the hardened coconut cream from the can, omitting the liquid. Add the powdered sugar and mix well using a hand mixer. Aim for a thick and creamy frosting; if it is runny, add more powdered sugar.
Once the cupcakes are finished baking, allow them to cool for 10 minutes. Refrigerate for an additional hour before adding the frosting.
After an hour in the fridge, top the cupcakes with frosting and spread it evenly. Slice and serve!