Preheat oven to 350 F (177 C). Prepare a mini cupcake tin and line with mini cupcake paper liners.
In a deep bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.
In another bowl or a measuring cup combine coffee, vanilla extract, olive oil and vinegar. Add wet ingredients to dry ingredients and whisk to combine, don't over mix.
You can use a small cookie scoop, tablespoon or fill a piping bag with batter. Fill cupcake liners 2/3 full. Bake at 350 F for 14-15 minutes, until toothpick inserted comes out clean. Let them cool n the pan for 5 minutes, then transfer to a cooling rack to cool completely.
FOR THE WHIPPED COCONUT CREAM FROSTING:
Place a can of full fat coconut milk in the fridge overnight.
Flip can upside down and open. Drain liquid (reserve for another recipe).
Scoop the hardened cream out and transfer to a bowl. Using a hand mixer, whip the cream until fluffy.
Add sweetener and vanilla extract and mix until evenly distributed. Add in food coloring and mix until evenly colored.
Fill a piping bag with whipped cream and pipe it onto cupcakes.
Store in the fridge in an air-tight container for up to 3 days.
If using natural food coloring, do no sweeten whipped cream with raw sugar, because it most likely will not be dyed evenly. Make sure you use full fat coconut milk and leave it in the fridge for 6-10 hours at least.