Preheat oven to 350 degrees. Line mini cupcake pans with paper cupcake liners.
Sift together flour blend, baking powder, baking soda, and salt. Set aside.
In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute.
Pour batter into prepared cupcake pan. Bake for 10-12 minutes, or until toothpick inserted in center of cupcake comes out clean. Place mini cupcakes on cooling rack and cool completely.
To make chocolate fudge frosting, place chocolate chips, dairy free butter and coconut milk in microwave-safe bowl. Microwave in 20 second intervals, stirring in between (can also be done on stove over low heat). Stir until chocolate chips are completely melted.
Add chocolate mixture to bowl of large stand mixer. Add sifted powdered sugar, cocoa powder and vanilla. Beat for 2 minutes, until creamy and smooth. Add an additional 1-2 tablespoons coconut milk as needed.
Place frosting in piping bag with star tip. Start in center and work your way out with frosting, creating a nest. Place 3 jellybeans in center of nest. Cupcakes best enjoyed within 1-2 days.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/04/gluten-free-vegan-mini-easter-chocolate.html