Preheat oven to 350 F and line 12 muffin tins with liners.
In a large bowl, mix together the flour, cocoa, espresso, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another medium bowl or a stand-mixer, cream the butter and sugars until creamy.
With the mixer on low, add half of the flour to the butter mixture. Then add the Starbucks True North strong brewed coffee. Add the rest of the flour. Then add the DREAM Coconut non-dairy beverage and the flax egg. Beat on low until smooth.
Divide the batter between the muffin tins and bake for 20 minutes. Allow to fully cool on a cooling rack.
Meanwhile, on low speed, beat the icing sugar, cocoa powder, vegan butter, and coffee until smooth and fluffy. Allow to sit in the fridge until you’re ready to frost your cupcakes.
Once your cupcakes are cool, transfer the frosting to a piping bag and top the cupcakes with the frosting. Garnish with chocolate shavings.