Vegan Sno Ball Cupcakes

Make the cupcakes
1 Preheat oven to 350 degrees.
2 In a medium sized mixing bowl, sift the flour, cocoa powder, baking powder, baking soda and salt. Set aside. 
3 In a small bowl, mix together the almond milk and apple cider vinegar. Set aside to thicken.
4 In a large mixing bowl, cream together the vegan butter and sugar. Then add the vanilla and coffee. Continue to beat together until fully combined and light and fluffy. 
5 Now add the dry mixture and almond milk mixture to the wet butter mixture, alternating between the dry mixture and the almond milk mixture, mixing until everything is fully combined. 
6 Place cupcake papers in a cupcake pan, and fill the each hole about 2/3-3/4 full. Bake at 350 degrees for 15-20 minutes until a toothpick comes out clean. Let cool completely. 
Make the Filling and Topping
1 Once the cupcakes have cooled, in a large mixing bowl, beat on high the vegan butter and vegetable shortening until light and fluffy. Then add the powdered sugar a little at a time until fully combined and the frosting is thick and fluffy. Add the vanilla and salt and mix to combine. 
2 In a small bowl add the coconut and a few drops of food coloring to desired color and stir together. 
Assemble
1 Using a small knife, fork, or I like to use a piping tip, scoop out or push down the cupcake in the center top. Fill with the cream filling, then top with more cream. Smooth out into a circular top, then press the coconut onto the top. Fully cover the top with the coconut. Consume!