First, preheat the oven to 350 degrees F and lightly spray a muffin tin; set aside.

In a large bowl, add the hazelnut milk, sugar, oil, vinegar and vanilla together and whisk together until the sugar is dissolved.

Then, in a separate bowl, whisk together the flour, salt, cocoa powder and baking soda and stir until everything is mixed well.

Next, gradually add the flour mixture to the wet mixture and mix until just smooth, taking care not to overmix. Then, spoon the batter into the prepared cupcake pan (using ~ 1/3 cup).

Finally, bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack while you prepare the frosting.

First, place hazelnut milk in a microwave-safe bowl and heat on high for one minute (alternatively, you can warm in a saucepan.) Remove from microwave and immediately add the chocolate chips and cover with a dish towel to trap the steam. Let sit for 3-4 minutes.

Next, stir to incorporate the chocolate into the warm beverage (it should melt), then add the coconut oil and cover again. Let rest for 10 minutes.

Then, beat the powdered sugar in, starting with 1 cup and adding more as needed. I use my Kitchen Aid for this as it's easier, but you can also use a whisk and a bowl. Just prepare for a good arm workout! You'll know it's ready when the frosting is glossy and somewhat thick. Place in the fridge to set for 20 minutes; if it's still runny after 20 minutes then add more powdered sugar. I usually end up adding ~1 1/4 cups.

Finally, frost cupcakes and decorate with crushed hazelnuts!