Preheat oven to 350 degrees F. Line 10 wells of cupcake pan with paper liners.

In large mixing bowl, whisk eggs briefly, stir in oil and vanilla, then stir in champagne. (Note: Mix just until combined after each addition. Do not overmix.)

Add coconut sugar and cake mix and stir vigorously until combined.

Portion batter evenly among cupcake liners 2/3 full. Bake 14-16 minutes or until toothpick inserted in center comes out clean.

Cool completely before frosting or serving.

If using coconut oil, melt and slightly let cool before stirring into egg mixture as hot coconut oil will cook eggs.

To make frosting, whip coconut cream with dash of vanilla extract and powdered sugar or finely granulated stevia until light and fluffy.