Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.

In a large mixing bowl, stir together the almond milk and vinegar. Let sit for 5 minutes. Then stir in the melted coconut oil, brown sugar, granulated sugar, vanilla extract and espresso powder.

In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined.

Fill the liners slightly more than half-way full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). Let cool for 5 minutes and then turn out onto a wire rack to cool completely.

In a small saucepan over medium-low heat, mix together the chocolate chips, almond milk, coconut oil, and vanilla extract. Stir until melted and then gradually whisk in the powdered sugar until completely smooth. Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes. Spread 1 tablespoon of frosting on top of each cupcake.

Sprinkle about 1 1/2 teaspoons of coconut grass over the frosting. Stick a toothpick in the football truffle and place on the cupcake. Can be kept at room temperature for about 4-6 hours. Then place in the refrigerator. Let come to room temperature (about 1-2 hours) before serving.