Preheat oven to 350 F degrees. You will need enough cupcake trays to hold 18 cupcakes.
Mix the almond milk and vinegar in a large mixing bowl and set aside to activate.
In a separate bowl add the flour, sugar, cocoa powder, baking soda and salt. Use a sifter or mix dry ingredients together with your fingers.
Add the melted coconut oil, coffee, vanilla extract, applesauce, and almond milk to dry ingredients. The almond milk will look slightly curdled.
Beat mixture until foamy. It should be creamy and easy to pour. Gluten free flour mix will be thicker and may require more almond milk.
Using a jug pour batter into cupcake papers that have been placed inside the cupcake tins. Fill to top. The amount of cupcakes the recipe makes depends on if you have used wheat flour (18 cupcakes) or gluten free flour (14 cupcakes).
Bake 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from trays and let cool.
To prepare the frosting place all ingredients (except powdered sugar) in a bowl and mix until wet and creamy.
Add the powdered sugar in small amounts until you reach your desired consistency and sweetness. If it becomes too thick you can add a little more coconut oil or use a dash of almond milk.
If eating cup cakes immediately frost when cooled. Otherwise store in an airtight container and frost them right before serving.

For the cupcakes:
1 1/2 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 1/4 cup unsweetened applesauce
1/2 cup strong brewed coffee (or substitute more almond milk)
2/3 cup melted coconut oil
2 teaspoon vanilla extract
2 cup whole wheat flour or gluten free flour mix
1 1/2 cup sugar
1 cup unsweetened cocoa powder
3 teaspoon baking soda
1/4 teaspoon salt

For the frosting:
1/4 cup chocolate hazelnut butter
1/4 cup peanut butter
1/4 cup melted coconut oil
Powdered sugar
Shredded coconut