In a large bowl (or bowl of a stand mixer) fitted with the paddle attachment, combine the dry ingredients on low speed until incorporated, about 1 minute.

Add the eggs, coconut milk, vegetable oil, vanilla and water.

Beat on low speed until fully incorporated, about two minutes.

Using a spring-loaded ice cream scoop or a large spoon, evenly distribute the batter into your lined cupcake pan.

Bake on the centre rack for 14-18 minutes, turning pan halfway through. Insert a wooden toothpick into the centre of a cupcake to check doneness; do not over bake.

Let cool in pans for 5 minutes, then let cupcakes cool completely on a wire rack.

In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until light and fluffy, about two minutes.

Turn the mixer off. Scrape down the sides of the bowl using a spatula. Add the icing sugar, cocoa powder and vanilla extract.

Turn the mixer back on at very low speed to slowly incorporate – once the icing sugar and cocoa powder has been absorbed (i.e., isn’t a dust storm!) turn the mixer on HIGH and beat until light and fluffy – about 2 minutes.

Fill a piping bag fitted with a 1M tip with the chocolate buttercream; apply chocolate buttercream swirls to your cupcakes and adorn with sprinkles.

Cupcakes will keep in the fridge, tightly sealed, for up to 4 days – bring back to room temperature before enjoying!