Pre-heat your oven to 350 deg F. Grease a 12-cup regular-sized muffin tray with baking spray.
In a bowl, mix the milk and vinegar and let it sit for around 5 minutes to activate. This serves as your ‘buttermilk’ for a more moist cupcake. Then in a bowl, add the apple sauce, vanilla extract, coconut oil, and beat or whisk until well combined. Add the milk-vinegar mixture and whisk again.
In another bowl, sift the flour, coconut sugar, cocoa powder, baking soda, baking powder, espresso powder, and salt. Then add the dry ingredients into the wet mixture while beating or whisking until it's well-combined and there’s no more lumps. Try not to over-mix so you don't get dense cupcakes.
Pour the batter into each muffin cup, about 2/3 full. And bake for 12-15 minutes or until a toothpick inserted in the center comes out clean. Once cooked, let it cool on a wire rack.
To make the vegan frosting, beat the softened butter, powdered sugar, cocoa powder, melted chocolate, vanilla extract and at tablespoon of milk until well-combined and fluffy. If it’s too runny or wet, add more powdered sugar or cocoa powder. And if too stiff, add more milk.
Once cupcakes have cooled down, make a hole at the center (I used a piping tip), and fill it with about a teaspoon of the raspberry jam. Then pipe some vegan frosting on top. Chill in the fridge to set or enjoy immediately. Store in an airtight container and it will keep fresh in the fridge for up to 4 days.