Preheat the oven to 325°F, then prepare two cupcake pans with liners. Set aside.

Combine the non-dairy milk, coffee, vegetable oil, apple cider vinegar, and vanilla extract in a medium bowl. Set aside.

Add the flour, sugar, cocoa powder, baking powder, baking soda, and salt to a separate large mixing bowl. Whisk to combine.

Pour the wet ingredients into the large bowl with the dry ingredients. Whisk together until combined.

Fill the cupcake molds about ⅔ full and bake for around 16 minutes, or until a toothpick inserted into the center comes out clean.

Allow the Cupcakes to cool for 10-15 minutes before removing from the pans. Let them cool completely on a wire rack before frosting.

In a stand mixer or using a hand mixer, combine all the ingredients. Start the mixer on low speed, then gradually increase the speed to medium-high. Beat for 1 minute or until light and fluffy.

Transfer the marshmallow filling to a piping bag with a round piping tip. Insert the pastry tip into the top of each cupcake and squeeze a few tablespoons into the center of the cupcake. Be sure not to overfill the centers, and stop when the filling starts to push back. Repeat this process with all the cupcakes.

Place the chocolate chips in a heat-safe bowl and set aside. In another microwave-safe bowl, warm the heavy cream until hot, about 45 seconds. Pour the heavy cream over the chocolate and whisk until smooth and uniform. Dip the top of each cupcake into the chocolate ganache, allow any excess to drip off so that only a thin coating remains. Set aside to cool and set.

Whisk all the ingredients together in a small bowl until smooth.

Transfer the icing to a piping bag with a small round pastry tip, such as a Wilton #3 or #4. Top each cupcake with swirls of icing, as if you are writing a line of cursive e’s. Allow the icing to set then enjoy!