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1
Preheat oven to 350u00b0F. Line a cupcake tin with cupcake papers.
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2
In a small bowl, whisk together coconut milk, sugar and coconut oil until combined. Stir in vanilla and set aside.
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3
In a separate, larger bowl, sift together dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt. Give the mix a good stir to combine the ingredients. Once combined, make a well in the dry ingredients and add the coconut milk mixture. Mix until combined, being careful to not over-mix.
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4
Spoon the mix evenly into the cupcake liners until each tin is about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of the cake comes out cleanly. Once baked, transfer to a cooling rack to cool completely before frosting the cupcakes.
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5
Meanwhile, prepare the frosting. In the bowl of a mixer fitted with a paddle attachment, add softened cream cheese and softened butter. Beat on medium until well combined. With the mixer on a low speed, gradually add powdered sugar until desired consistency. Add more powdered sugar for a thicker frosting. Once the frosting reaches the desired consistency, add salt, vanilla and food coloring (only if you want teal frosting).
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6
Frost your cupcakes and add desired toppings!
