Preheat your oven to 180 and line a muffin tray with cupcake cases. Mix together the cider vinegar and non-dairy milk and set this aside.
In a large mixing bowl, cream together the vegan butter and sugar until pale and fluffy.
Add in all of your dry ingredients and fold the mixture together, along with the milk and vinger mix to create a smooth batter.
Spoon your cupcake batter into the paper cases, being craeful not to overfill. Pop these into the oven for around 20 minutes, until cooked through. Then transfer to a wire wrack and allow to cool completely.
Meanwhile, for the caramel, gently melt the nut butter and coconut oil together and stir in the maple syrup and salt.
For the butter cream, beat the butter until pale and creamy, then gradually add in your sugar whilst mixing until you're left with a thick and creamy frosting. Stir through your coffee mixture and adjust to taste.
Once your cupcakes have cooled, cut a small section from the middle and fill with some of the caramel mixture. Decorate with a generous swirl of buttercream frosting and serve.
