Sacher Torte Cupcakes

Usually, a sacher torte is a dense, chocolate-y rich cake with apricot preserves and a deep, creamy glaze. I took the idea of this gorgeous cake and cupcake-ifed it for a more casual, easygoing dessert for any day of the week.
 
Makes 12 cupcakes
Ingredient List: 
¾ cup dark non-dairy chocolate chips
1 (scant) cup coconut sugar
1 teaspoon pure vanilla extract
¾ cup vegan butter substitute
1 cup whole wheat pastry flour
2 tablespoons corn flour
1 tablespoon baking powder
Pinch sea salt
Pinch ground cinnamon
½ cup spring or filtered water
 
Frosting:
¾ cup dark non-dairy chocolate chips
2 tablespoons vegan butter substitute
Step By Step Instructions: 
Preheat oven to 350o and line a standard cupcake tin with papers (or use silicone cupcake cups).
 
Place ¾ cup chocolate chips in a heat-resistant glass bowl over a pan of simmering hot water (do not let the bowl touch the water). Slowly melt the chocolate, stirring occasionally, until creamy.
 
Whip together coconut sugar, vanilla and vegan butter substitute until creamy and smooth. Whip in melted chocolate until creamy. Fold in flours, baking powder, salt, cinnamon and vinegar. Mix gently until just combined. Gently stir in water to form a smooth, spoonable batter.
 
Spoon batter into cups to fill them 2/3 full. Bake for 20-25 minutes, until the tops of the cupcakes gently spring back to the touch. These are meant to be dense so do not overbake or they will be dry.
 
Cool completely on a cooling rack before frosting.
 
Make the frosting. Place ¾ cup chocolate chips in a heat-resistant glass bowl over a pan of simmering hot water (do not let the bowl touch the water). Slowly melt the chocolate, stirring occasionally, until creamy. Fold in vegan butter substitute. Remove from heat and fold in Rice Mellow until well combined.
 
Spread frosting over cupcake tops and garnish with chocolate chips, chopped nuts or toasted coconut.