Step 1

Preheat the oven to 350 ºF with a rack positioned in the center and line a muffin tin with 12 cupcake liners.

Step 2

In a large mixing bowl add the flour, sugar, cocoa powder, baking powder, baking soda, and sea salt. Use a whisk to combine and fluff the dry ingredients.

Step 3

In a second mixing bowl add the plant milk, oil, maple syrup, apple cider vinegar, vanilla extract, and chocolate extract (if using). Whisk to combine.

Step 4

Add the wet ingredients to the dry and using a whisk combine until smooth and lump free. Divide the batter into the cupcake liners, filling each one about 3/4 of the way full. Tap the pan on the counter once full 2-3 times to release some air bubbles.

Step 5

Place the muffin tin in the center of the oven and bake for 18-20 minutes. When done, a tester will come out clean or with a couple of crumbs.

Step 6

Remove from oven and let cool for 5 minutes, then remove cupcakes from tin and let cool fully on a wire rack. Once cooled to room temperature you can frost them or refrigerate the cupcakes in sealed container until ready to frost.

Step 7

Measure out coconut milk, then pour a couple tablespoons into a small bowl. Add the cornstarch and whisk together to make a slurry. In a small pot add the coconut milk, cornstarch slurry, vegan butter, brown sugar, and granulated sugar together.

Step 8

Bring to a simmer over medium-low heat. Cook on a low simmer for 5-10 minutes until it’s thick and syrupy, whisking frequently. When done, a spatula should be able to run through the caramel and reveal the pot underneath momentarily before filling back in.

Step 9

Turn off heat and mix in the vanilla, pecans, and coconut. Let cool to room temp before frosting.

Step 10

Chop the chocolate and place in a heat proof bowl. Warm the coconut milk until just before a simmer, then pour over the chocolate. Whisk together until smooth, then add a pinch of salt (optional).

Step 11

Place in the fridge for 10-15 minutes or until its cooled and thickened enough to drizzle over the cupcakes.

Step 12

Frost chilled or room temperature cupcakes with the coconut pecan frosting. It's easiest to do this when the frosting is at room temperature or slightly warmer as it thickens when cold.

Step 13

Add the chocolate drizzle and serve! Cupcakes can be stored at room temperature for a day or two, or place in sealed container in fridge for a week. Enjoy cupcakes at room temperature.