Preheat oven to 300º f.
On a cookie sheet, bake hazelnuts for 14 minutes.
Let the hazelnuts cool for a couple of minutes, then rub them in a linen towel to remove the skins. If some of the skins are stubborn and don't come off, set them aside. You won't need a full ½ cup to yield ½ cup of hazelnut flour.
Increase oven temperature to 350º f.
Once the hazelnuts have cooled, put the peeled hazelnuts in a blender. Process for 1-2 minutes, being careful not to over process and create hazelnut butter. Remove any larger chunks (my blender processed a pretty smooth batter, with no larger pieces).
Measure out ½ cup of hazelnut four, and add to a mixing bowl with coconut flour, baking soda, and salt.
In a smaller bowl, mix together eggs, coconut oil, honey, and flavorings. Mix together well.
Add the wet ingredients to the dry. Mix until the lumps of coconut flour have been broken up. After a minute or two, the coconut flour will absorb the liquid, and the batter will become a thicker consistency.
Line a muffin tin with cupcake papers. Fill the papers about ¾ of the way full. Over filling will lead to really puffy tops.
Bake cupcakes for 20 minutes at 350º f.
Meanwhile, add all frosting ingredients to a food processor bowl. Make sure the butter and cream cheese have warmed to room temperature, or they won't blend together well.
Process for 1-2 minutes, until ingredients are mixed well.
Frost cooled cupcakes with "buttercream," and top with additional hazelnuts or chunks of crystalized ginger.