Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners.
Sift together flour blend, cocoa powder, cane sugar, brown sugar, baking powder, baking soda and salt in large mixing bowl. Set aside.
In small bowl, stir together coconut milk, water and vinegar. Add oil and vanilla extract. Slowly add to flour mixture. Beat for 1 minute until smooth.
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.
In small bowl, dissolve espresso powder in 2 tablespoons coffee creamer. Add to mixing bowl, along with powdered sugar and vanilla. Beat for an additional 2 minutes. Add another tablespoon of coffee creamer as needed. Beat buttercream until light and fluffy.
Mix in grated dark chocolate (I just grated bar chocolate using a cheese grater). Place buttercream in piping bag with large star tip and frost cooled cupcakes. Best enjoyed within 1-2 days.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2015/05/gluten-free-vegan-mocha-chip-cupcakes.html