Preheat your oven to 350 degrees. Line a muffin pan with parchment liners.
Set aside two mixing bowls.
In one bowl, combine your dry ingredients – flour, cocoa powders, baking powder, and salt. Whisk together.
In the second bowl, whisk together the oil, eggs, and vanilla. Then add in your Greek Yogurt and whisk until smooth. Stir in your agave or maple syrup.
Add your dry ingredients to your wet ingredients and mix together until incorporated. Then add in your milk. The batter will be thick.
Divide your batter between the muffin liners (about 3 Tbsp. each). Bake for 20 minutes.
Let cool for 5-10 minutes and then transfer to a wire rack to cool completely.
Grab your can of coconut milk that has been removed from fridge (let thaw for 5-10 minutes).
Scoop out the top portion of coconut milk that is thick and a creamy consistency. Do not add the watery part at the bottom (if you get a little in there it’s fine).
Grab your electric mixer and mix until fluffy. Add in some vanilla extract to preferred taste.
Either frost with a knife or grab a piping bag and pipe your coconut milk frosting on top of your cupcakes. Add sprinkles or whatever other topping you want!
Viola! Enjoy immediately!
