In a bowl, mix the dry ingredients together, then add the apple cider vinegar, vanilla extract, melted Coconut Oil, and milk and mix again (add a little more milk if needed).
Spoon the batter into cupcake cases and pop them into the oven at 180°C fan for 15-18 minutes or until a skewer comes out clean.
Leave the cupcakes to cool.
In the meantime, make up the coffee soak by mixing the Coffee Superfood Latte and the water.
Using a knife cut a small hole in the centre of the cupcakes and either brush or spoon over the coffee mixture to soak into the cupcake.
Spoon in a teaspoon of the Cashew & Hazelnut Superfood Spread.
Make the icing by beating the butter until softened and mixing it with powdered stevia along with the Coffee Superfood Latte.
Spoon the icing into a piping bag fitted with a star nozzle and pipe onto each cupcake.
Enjoy alongside coffee, hot chocolate or a warm glass of milk. The cupcakes can be stored in an airtight container in the fridge for a couple of days!