To make the cake: Preheat oven to 350°. In a stand mixer (or medium mixing bowl by hand; make sure to use electric beaters), combine the flour, sugar, cocoa, charcoal powder, pink salt, baking soda, and spice on low.Stir in oil, vinegar, and vanilla; slowly add in cooled coffee. Continue to mix on low speed, increasing to medium-high once ingredients are combined well. I like to let mine mix for a couple of minutes on medium-high, to really get a good batter going!
Once finished, divide batter between two cupcake baking sheets lined with cupcake wrappers (I used black ones). Bake for 15 minutes, checking to make sure that a toothpick inserted into the middle comes out clean. Set aside to cool COMPLETELY before frosting (hint: place cupcakes in the fridge after they have cooled on the counter for 30 minutes).
To make the frosting: In your cleaned stand mixer (or with electric mixers by hand), cream the softened dairy-free butter, vanilla, pumpkin, spice, and natural food dye together on low for 1 minute. With the stand mixer ON LOW, SLOWLY add the powdered sugar (if you add it all at once and then turn on the mixer, your kitchen will quickly become a winter wonderland of powdered sugar).Add almond milk. Once the frosting is combined well, increase speed to medium-high and beat frosting for an additional minute (this makes it extra fluffy).Ice cooled cupcakes with pumpkin pie frosting. I used an extra large piping tip for these!
Please see the "Allergy-Info & Substitutions" section for tweaks to this recipe!