Place two cans of full-fat coconut milk in the refrigerator. (One should be enough, but it's better to be on the safe side). The next morning you can spoon out the coconut cream on the surface with a spoon. Now add the chocolate to the coconut cream and melt both over the water bath.
The cream now wanders into the refrigerator for 3-4 hours. You should still be able to press it in with your finger, similar to a solid gel.
Take the cream out of the fridge and let it rest for 10 minutes. Then mix with the hand mixer for about 10 minutes, you should now have a wonderfully fluffy cream. You can tell by the color that the cream gets a lot lighter over time. Set aside (cool!)
Preheat the oven to 200°C.
Prepare the cupcake molds. Either you use paper liners or you have to grease the cupcake molds well.
Mix the dry ingredients for the dough together.
Mix the almond milk with the liquid coconut oil and apple cider vinegar. Mix the liquid mixture quickly with the dry ingredients and put them in the molds.
Bake for about 10 minutes at 200 ° C.Take them out and let cool down well.
Put the frosting mixture in a piping bag and decorate the cupcakes with it. Decorate with cherries or something similar and enjoy.