Preheat oven to 375 degrees. Line cupcake pan with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar. Add sugar, brown sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.

To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add sifted powdered sugar and 2 tablespoons coffee creamer. Beat for an additional 2 minutes. Add vanilla, peppermint extract and green food coloring, until desired color is reached. If needed, add another 1-2 tablespoons creamer. Continue to beat buttercream until light and fluffy. Gently mix in finely chopped chocolate chips. Place buttercream in piping bag with large round tip and frost cooled cupcakes. Best enjoyed within 1-2 days (if they last that long).