1. Preheat the oven to 350F and line a cupcake pan or muffin tin with 12 non-stick liners. 
2. In a small bowl or cup, use a fork to whisk together flaxseed meal and water. Set aside to congeal into a gel-like consistency, at least 5 minutes. 
3. In a large bowl, combine oat flour, cacao powder, coconut sugar, baking soda, and sea salt. Then make a well in the center of the dry ingredients. 
4. In a separate bowl, combine dairy-free milk, avocado oil, maple syrup, and vanilla extract. Then, fold in the flax egg.
5. Pour the wet ingredient mixture into the center of the dry ingredient mixture, and stir until just combined. 
6. Pour in the hot coffee and stir until just combined. 
7. Gently fold in the vegan chocolate chips. 
8. Using a large scoop or spoon, evenly distribute the cupcake batter into the liners, filling each liner until 3/4 full.
9. Bake in the middle rack of the preheated oven for 18 minutes. 
10. Remove from oven and place cupcake pan on a wire cooling rack. Allow cupcakes to cool completely before frosting. 

Vegan Chocolate Buttercream Frosting

1. In a stand mixer, food processor, or in a deep bowl with a handheld mixer, wire whisk, or spatula, combine palm shortening, tapioca starch, cacao powder, maple syrup, vanilla extract, and pinch of sea salt. Whisk or pulse until combined.*

Decorate the Cupcakes

1. Transfer the chocolate frosting to a piping bag or a plastic food storage bag with one corner cut off. 
2. Pipe the frosting in whatever style or pattern you like.