Combine all dry ingredients in a bowl and whisk to combine (flour, sugar, baking soda, salt, cocoa powder).
Add all liquid ingredients except for vinegar and use a electric mixer to combine. Add vinegar at the end and beat again until moist and well blended.
Fill cupcake cups no more than 2/3's full (note: the best way to do this is to pour the batter in a measuring cup and pour into each of the cupcake cups).
Bake 20-25 minutes at 350 degrees F.
Remove from oven and let the cupcakes cool completely before decorating.
To Make Dark Chocolate Ganache Filling & Glaze:
Place the dark chocolate chips or pieces in a mixing bowl.
Heat the thick coconut cream in a pot stovetop or microwave until it just begins to simmer (do not let the cream boil over). Immediately pour the warm cream over the chocolate and let stand for 2 minutes.
Mix with a spoon until the chocolate mixture is completely smooth. Allow the chocolate ganache to cool to room temperature (note: it will get slightly thicker as it cools). Use for glaze and filling.
To Make Dark Chocolate Ganache Frosting:
Once the cupcakes have been glazed and filled, whisk the rest on high for 2-3 minutes with a stand mixer or electric mixer until the desired frosting texture is achieved (medium - stiff peaks).
Note: If you are having problems getting the stiff peaks, put the ganache in the fridge for a short time (be careful not to let it solidify) to cool the mixture, and then try mixing with an electric mixer again.
To Make Cream Cheese Frosting:
Beat the softened vegan cream cheese and butter with an electric mixer.
With the mixer on low speed, add the powdered sugar and beat until smooth and creamy. Beat in the vanilla extract and lemon juice to taste. (Note: lemon juice is optional, add to give the frosting a slightly citrus taste).
Directions To Assemble Cupcakes:
Allow the cupcakes to cool completely before decorating.
Filling: Cut out a cone from the top of each cupcake. Flip the cone and cut off the excess cupcake.
Set the top aside and fill the cavity with the dark chocolate ganache filling with a small spoon (note: be careful not to overfill). Put the top back on.
Glaze: Spoon the glaze on top of each of the filled cupcakes and smooth around the top.
Allow the glaze and filling inside to solidify before frosting (note: you can also put the glazed cupcakes on a tray in the fridge to solidify faster).
Frosting: Top with either the dark chocolate ganache frosting or cream cheese frosting. Allow the frosting on top to solidify as well either by letting it sit at room temperature or in the fridge.
Topping: Top with a whole strawberry or chocolate shavings, etc
Notes
For the coconut cream, if you cannot find a can of coconut cream, use full-fat coconut milk. Place the can of full-fat coconut milk in the fridge for more than 24 hours, then scoop out the thick white part from the can if it's naturally separated (this is the coconut cream). Try to avoid as much of the thin liquid as possible. You may need 2 cans of full-fat coconut milk to scoop out enough of the coconut cream.For best results when decorating, use a piping bag and decorating tips to frost the cupcakes. If you don't have these, another quick way to apply the frosting is to cut a small hole in the corner of a plastic sandwich bag, fill the frosting in the bag, and pipe the frosting onto the cupcakes.Nutritional Information is assuming the use of the chocolate ganache frosting.