Yield: makes 2 dozen
Preheat oven to 350 degrees F. Prepare cupcake tin with paper liners. Set aside.
In another large bowl, stir together coconut oil, mashed avocado, water, vinegar, and vanilla. Add all of dry mixture to wet ingredients. Stir to combine until there are no longer any dry streaks of flour.
Divide batter evenly among cupcake tin, filling liners about 3/4 full. Bake for 20-22 minutes until toothpick inserted in center of cupcake comes out clean. Allow cupcakes to cool in tin for about 5 minutes before unmolding. Allow cupcakes to cool to room temperature on wire rack. *
In a large bowl, whisk together flour, cocoa, espresso powder, salt, baking powder, baking soda, and sugar. Set aside.
Chill canned coconut cream in the fridge for at least 6 hours, overnight or longer is best. When removing canned coconut cream from fridge, do not shake or agitate.
Before whipping coconut cream, place a large mixing bowl in the fridge or freezer until chilled.
Open canned coconut cream and scoop out hardened coconut cream, leaving any liquid at the bottom of the can. Discard liquid, or chill and use later for smoothies, coffee, etc. Place coconut cream in chilled bowl.
Using a handheld mixer, whip coconut cream until smooth. Add sifted powdered sugar and continue to mix until incorporated. Cover with plastic wrap and allow whipped coconut cream to chill for at least 15 minutes before frosting. The whipped coconut cream will not stiffen like regular whipped cream. It will be a lot looser. Chilling will help strengthen the coconut cream.
Spoon a dollop of whipped coconut cream over cooled chocolate cupcakes. Use the back of a spoon or a mini offset spatula to spread the cream. If desired, decorate cupcakes with sanding sugar or sprinkles. Enjoy immediately.*
Avocado Chocolate Cake recipe adapted from Joy the Baker