Preheat oven to 350F. Place 15 cupcake liners in 2 muffin pans and set aside.

To make the cake, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda in a large bowl.

Add in the coconut milk and oil, and mix vigorously. Add in the vinegar and vanilla, and mix until well combined.

Divide the cake batter between the prepared cupcake liners, and bake for 17-20 minutes, until a toothpick inserted in the center comes out with just a few crumbs. Set aside to cool completely before filling.

Combine the marshmallows, corn syrup, and nondairy milk in a microwave-safe bowl. Microwave in 15 second increments, until mixture is smooth and silky. Set aside to cool slightly before using. Alternatively, you can also do this on the stove in a nonstick pot. Be sure to use medium heat and watch closely!

Finally, make the frosting. Simply combine your shortening and softened vegan butter in the bowl of a stand mixer.

Beat until creamy and smooth, then add in the powdered sugar, about ¼ cup at a time, until fully incorporated. Frosting should be light and fluffy. Stir in the vanilla extract and salt.

If your frosting is dry and doughy, add a few spoonfuls of nondairy milk and beat until combined. If your frosting is too soft and buttery, add more powdered sugar until it reaches desired consistency.

To assemble, first carve out a small portion of the top of your cupcakes. A teaspoon measuring spoon works great for this.

Spoon the marshmallow creme in each cavity - if it's too stiff, warm it back up a bit to make it more pliable and easy to work with!

Finally, decorate the tops of the cupcakes as desired with your frosting. I used an 8B decorating tip. Top with additional mini marshmallows and a sprinkle of cocoa. Enjoy!