Measure out aquafaba OR mix up flax egg by adding 1 tbsp flaxseed to 3 tbsp of water, stir and set aside for 10 minutes.
Line a cupcake pan with 12 liners.
Sift together the flour and cocoa.
Activate your milk by adding the vinegar to it and stirring so it curdles. This creates a mixture that activates the baking soda and creates a lovely moist crumb.
To the large mixing bowl, add the flour/cocoa mixture, sugar, baking powder, baking soda, and salt. Use a hand mixer or just a spoon or whisk to combine these dry ingredients.
Add in the curdled milk, veggie puree, flax egg (or aquafaba) and vanilla.
Mix with a hand-mixer or hand whisk until combined, but don't overmix.
Pour the batter evenly into cupcake liners. Fill each ¾ of the way for a slight dome.
Bake for 22 minutes or until a tester comes out clean.
Let cool completely before frosting.
Make Chocolate Frosting
Add the chocolate chips to a pyrex measuring cup.
Warm the coconut milk in the microwave for 60 seconds. Pour the milk over the chocolate chips and stir until all are melted. If need be, microwave the mixture again for 30 seconds. Stir in the vanilla and salt.
Make Vanilla Cream Cheese Frosting
Blend ingredients together until creamy.
Frost Cupcakes to Coat
Frost cupcakes using a large round tip (Wilton 1A). Spiral it up into a mountain. Then freeze the cupcakes about 30 minutes to an hour to allow the frosting to solidify so it doesn't fall off when you dip it into the coating shell.
Make and Apply Chocolate Magic Shell
Melt the chips in a glass pyrex measuring cup at 60 seconds in the microwave. Add in the oil and stir until all is melted. Let the melted chocolate sit about 20 minutes to cool but not enough to solidify.