Preheat the oven to 350°F, line a cupcake tin with baking cups, set aside, in a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and fleur de sel, stir in the milk, canola oil, vanilla extract, vinegar, and almond butter until smooth.
Divide batter evenly between baking cups, filling about 3/4 full, bake for 18-20 minutes then allow cupcakes to cool to room temperature before frosting. Set aside.
In a bowl, mix together the butter, cocoa powder, and fleur de sel until smooth, beat in the powdered sugar and milk. Frost the cupcakes.
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