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1
Preheat the oven to 350 degrees F. Line 40 cups from 2 (24-cup) mini cupcake pans or 16 cups from 2 regular-size (12 cup) muffin pans with paper cupcake liners.
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2
Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl.
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3
In a separate bowl, mix the coconut milk, oil, vinegar, vanilla and espresso powder until smooth.
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4
Pour the wet mixture into the dry mixture and mix with a fork or small whisk.
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5
Divide the batter evenly among the prepared cupcake liners.
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6
The cups should be filled about 2/3-full, and bake until a toothpick inserted in the center comes out clean, about 20 to 22 minutes for the mini cupcakes and about 25 minutes for the regular-size cupcakes.
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7
Cool the cupcakes in the pan for 5 minutes and then transfer to a rack to cool completely.
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8
Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries.
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9
Place the top of the cupcakes back on to and add an additional bit of frosting and sliced strawberries.
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10
Dust with confectioners' sugar, if using.
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11
FROSTING:.
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12
Combine the confectioners' sugar, margarine, and vanilla extract in the bowl of a stand mixer.
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13
Beat on medium-high speed until combined.
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14
With the mixer running, add 1 tablespoon of water at a time, until the desired buttercream consistency.
