Coconut Coffee Lover

Ingredients

• 1 teaspoon apple cider vinegar 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 15  chocolate covered expresso beans dark
• 0.3 cup cocoa powder 
• 0.3 cup coconut flakes lightly toasted
• 0.5 cup hot-brewed coffee fresh cooled prepared
• 2 tablespoons espresso coffee grounds 
• 0.5 cup dairy-free margarine (such as Earth Balance)
• 2 tablespoons vanilla dairy-free creamer for allergy-friendly (coconut creamer )
• 1.3 cups flour all-purpose
• 0.5 cup vanilla milk alternative 
• 0.3 cup oil well (canola or grapeseed oil work )
• 3 cups powdered sugar 
• 0.3 teaspoon salt 
• 0.8 cup sugar 
• 0.5 cup non-hydrogenated vegetable shortening (such as Spectrum Shortening)

Equipment

• bowl
• oven
• mixing bowl
• toothpicks

Directions

1. Preheat your oven to 350ºF.In a small cup, combine the milk alternative and vinegar. Set aside.In a large mixing bowl, combine the dry ingredients.
2. Add the wet ingredients, including the coconut milk and vinegar. Gently stir until incorporated, making sure not to over stir.
3. Pour the batter into 15 paper lined muffin pans.
4. Bake for 23-25 minutes, or until a toothpick inserted into the cupcake comes out clean.
5. Place on a rack, and let cool completely.In a bowl, cream together the margarine and shortening until creamy.
6. Add the powdered sugar a cup at a time, beating until creamy after each addition.
7. Add the coffee, and cocoa powder.
8. Add the creamer. Cream together until combined.Smooth onto cooled cupcakes, or use a bag to pipe the icing.
9. Place an espresso bean on top of each iced cupcake.