Make the Cupcakes:

1. Preheat the oven to 350ºF and line a 12 cup muffin tin with parchment liners. 
2. In a large bowl, whisk the coconut milk, water, apple cider vinegar, avocado oil, maple syrup, and vanilla extract.
3. Sift the dry ingredients (cassava flour, coconut sugar, psyllium husk powder, cocoa powder, baking soda, baking powder, and salt) into a medium bowl. Whisk to combine. 
4. Whisk the dry ingredients into the wet ingredients and whisk until combined and smooth. 
5. Fill the prepared muffin tin, filling each cup about 2/3 full. 
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. 

Make the Ganache Frosting:

1. Place the chocolate chips in a large heat-proof bowl. Heat the coconut milk in a small sauce pan until steaming.
2. Pour the hot coconut milk over the chocolate and set a timer for 5 minutes. Do not stir it until the time is up.
   
   
3. Once the time is up, add the salt and stir the mixture until smooth. Place in the fridge to cool, stirring occasionally. (If you’re in a rush, you can place the bowl into another bowl filled with ice water and stir until it’s cool.)
4. When the ganache is the consistency of softened ice cream, beat until it’s fluffy and smooth. 
5. Frost the cupcakes either with a piping bag* or just plop it on with a spoon.