Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
In large mixing bowl, stir together coconut milk, water and vinegar. Allow to sit for 1 minute to curdle. Add sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute.
Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, cocoa powder, coffee creamer and vanilla. Beat for an additional 2 minutes.
Add 1-2 tablespoons coffee creamer to buttercream, if needed. Continue to beat until light and fluffy. Place in piping bag with large star tip and frost cooled cupcakes.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2014/01/gluten-free-vegan-chocolate-cupcakes.html