Vegan Chocolate Ganache Cupcakes with Salted Caramel and Dark Chocolate Buttercream

INGREDIENTS

• 1 cup dark cocoa powder
• 2/3 cup organic vegetable shortening
• 1 cup organic brown sugar
• 1/2 cup agave nectar or maple syrup
• 1 1/2 cups coconut milk fat (from two 13.5-ounce cans unsweetened, full fat coconut milk that has been refrigerated overnight)
• 2 teaspoons course sea salt
• 1 1/2 cups organic, unbleached white flour
• 3/4 cup agave nectar or maple syrup
• 1/4 cup plus 2 tablespoons cocoa powder
• 1 1/2 cups soy milk, or non-dairy milk of your choice
• 1 1/2 teaspoons apple cider vinegar
• 1/4 cup dark cocoa powder
• 1 1/2 teaspoons baking powder
• 4 cups dark chocolate chunks
• 3/4 teaspoon baking soda
• 1/4 cup plus 2 tablespoons canola oil
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 1/3 cup vegan margarine
• 1 cup soy milk, or non-dairy milk of your choice
• 1/4 teaspoon salt
• 1 tablespoon vanilla extract
• 1/4 cup plus 2 tablespoons organic cane sugar