Instructions

1. First, make the frosting. Chop the chocolate and put it into a bowl. Heat coconut milk with a pinch of salt until it almost starts to boil. Pour it over the chocolate and let it sit for a minute.
2. Stir well until all chocolate is dissolved, cover, and put in a fridge for 3 hours to set.
3. Preheat oven to 350°F (175°C). Grease a muffin pan and set it aside.
4. Mix soy milk with apple cider vinegar and let it curdle.
5. In a large mixing bowl, combine all dry ingredients. Whisk all wet ingredients except coffee in a separate bowl until slightly foamy. Pour wet ingredients into dry and mix well.
6. Gradually add hot coffee and stir until incorporated.
7. Fill your muffin wells 2/3 full and bake for 18-25 minutes or until an inserted toothpick comes out clean.
8. Remove the cupcakes from the oven and let them cool down in pans for 10-15 minutes before transferring onto a cooling rack. Let the cupcakes cool completely before frosting them.
9. Take the frosting out of the fridge. It will harden, so you have to beat it with a hand mixer to make it spreadable.
10. Put the frosting in a piping bag and decorate the cupcakes. Serve right away or put in the fridge to set.