Prepare the filling:

In a bowl, cover cashews with water and let sit at least 3 hours (no longer than 8). Drain completely, then combine drained cashews with 1/3 cup fresh water and blend in a high-speed blender until very smooth. Add vanilla, powdered sugar and salt and blend again. Chill in fridge. You will have leftovers you can add to smoothies or atop other baked goods.

Prepare the cupcakes:

Preheat oven to 325F with rack in middle of oven. Lightly coat Fat Daddio’s Choco Creme Snack Cake Pan with canola cooking spray and set aside.

Whisk vinegar into milk and set aside for 5 minutes.

In a medium bowl, sift together flour, cocoa powders, baking powder, baking soda and salt. In a large mixing bowl combine all wet ingredients, including milk mixture and sugar, and beat on medium with an electric mixer. Add dry ingredients to wet in two batches, mixing as you go. Beat for a minute more.

Use a scoop to fill the pan cavities 2/3 full. Bake for 17-18 minutes, until a toothpick inserted in the center comes out clean. Let cakes cool in the pan.

Prepare the coating:

In a double boiler, melt the chocolate. When melted, stir in coconut oil.

Assemble the cupcakes:

You will need a cake decorator bag fitted with a large circle shaped tip.

Fill bag with the chilled filling. Poke a hole in the center of each cake with the tip making sure you don’t go all the way to the bottom. Squeeze the bag to fill the center, slowly lifting the bag until icing fills to the top. Wipe excess icing off the top of the cake.

Place cakes on a cooling rack with waxed paper underneath. Pour the coating over each cake using a spoon to either remove excess or fill in uncoated gaps on the sides. As an alternate, you can dip just the top of each cake into the coating. Put cakes in the fridge to set the coating, about 10 minutes.