Preheat oven to 350 degrees and line a two muffin pans with cupcake liners; set aside. In a large bowl, mix together the eggs, oil, and water. Add in dry organic brownie mix and stir until a thick batter forms. Place one tablespoon of batter into the bottom of each cupcake liner; spread evenly. Bake 8-10 minutes until just cooked through. Place in freezer to cool while mixing the almond butter filling.
To make the filling, combine the Wild Friends Almond Butter and 3/4 cup of Foodstirs Organic Vanilla Frosting Mix in a large bowl. Use an electric hand blender or a wooden spoon to mix until ingredients are completely blended together.
Remove brownie cups from freezer. Place one tablespoon of the almond butter mixture on top of each brownie and flatten evenly, leaving about 1/8" of brownie around the outer edges. Place back into the freezer while preparing chocolate coating.
Melt coconut oil in a large bowl then whisk in remaining organic frosting mix and cacao powder. Strain mixture into a large glass measuring cup. Remove almond butter cups from freezer. Carefully pour coconut oil mixture into each cup until it just covers the flattened almond butter. Place in freezer 5 minutes to set, then sprinkle the top of each cup with sea salt. Freeze another 45 minutes to an hour before serving. Enjoy!