Yields 14 cupcakes. Recipe adapted from Chloe Coscarelli via Food Network.

Ingredients

Cake:

1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon instant espresso powder
1 1/2 cups hulled and sliced fresh strawberries
Confectioners sugar for garnish, optional

Frosting:

4 cups organic confectioners sugar
1/2 cup refined coconut oil, room temperature
1 tablespoon vanilla extract
1/4 cup water

Preparation:

Preheat the oven to 350 degrees. Line 14 cups from 2 regular-size (12 cup) muffin pans with paper cupcake liners.

Sift or whisk together the flour, sugar, cocoa, baking soda, and salt into a bowl. In a separate bowl, mix the coconut milk, oil, vinegar, vanilla, and espresso powder until smooth. Pour the wet mixture into the dry mixture and mix with a fork or small whisk. Divide the batter evenly among the prepared cupcake liners. The cups should be about 2/3 full. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes in the pans for 5 minutes and then transfer to a rack to cool completely.

Slice off the top 1/3 of each cupcake and slather with frosting and sliced strawberries. Place the top of the cupcake back on top and add and additional bit of frosting and sliced strawberries. Dust with confectioners sugar if desired.

Frosting: Combine the confectioners sugar, coconut oil, and vanilla extract in the bowl of a stand mixer. Beat on medium-high speed until combined. With the mixer running, add 1 tablespoon of water at a time, until you reach the desired buttercream consistency.