Ingredients

• 1 cup non dairy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup vegan cane sugar
• 1/3 cup canola or coconut oil
• 2 tablespoons brewed coffee
• 1 1/2 teaspoons vanilla extract
• 1/2 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 1/3 cup + 2 Tbsp .cocoa powder
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 -----
• 1 can full fat coconut milk, refrigerated at least four hours (overnight preferred)
• 3 tablespoons corn starch
• 1/4 cup agave nectar
• 2 teaspoons vanilla extract
• 1 ----
• 6 ounces vegan chocolate/chocolate chips
• 1 tablespoon non dairy milk

Directions

1. Heat oven to 350 F and line cupcake pan with liners
2. Whisk together non dairy milk and vinegar in a large bowl and set aside to curdle
3. Add sugar, oil, coffee and vanilla and beat until foamy.
4. In another bowl, sift together flours, cocoa powder, baking powder and soda, and salt.
5. Add the dry ingredients to the wet ingredients in two batches and beat until there are no large lumps (there will be some small lumps, which is okay.)
6. Using an ice cream scoop or 1/4 cup dry measuring cup, fill the liners 2/3 of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean.
7. Let cool completely on a cooling rack
8. Spoon fat of coconut milk into a large bowl and use hand mixer to whip
9. Add cornstarch and beat until mixed in
10. Add agave and vanilla, beat until combined
11. Use a double boiler to melt chocolate and non dairy milk
12. When melted, spoon over cupcakes. Use the back of the spoon to smooth chocolate and ensure even coverage.
13. Lick spoon