Vegan Mexican-Style Chocolate Cupcakes

Ingredients

• 2 tablespoons flax meal
• 1/3 cup water
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup canned coconut milk
• 1/3 cup Country Crock® Plant Butter with Avocado Oil Sticks, melted
• 1 teaspoon pure vanilla extract
• 1/2 cup vegan mini chocolate chips (optional)
• 2 sticks (1 cup) Country Crock® Plant Butter with Avocado Oil Sticks
• 1 package (16 oz.) confectioners' sugar
• 3 tablespoons canned coconut milk
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper (optional)