Preheat the oven to 350°F.

Line a muffin tin with cupcake paper liners.

Mix the dry cupcake ingredients (flour, sugar, cocoa powder, baking soda, salt) together in a bowl.

Mix the liquid cupcake ingredients (water, oil, apple cider vinegar, vanilla extract, chocolate extract) together in another bowl or measuring cup.

Pour the liquid ingredients into the dry ingredients and mix gently until just combined.

Divide the batter evenly into 12 cupcake papers.

Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.

Remove the cupcakes from the tin and allow to cool completely before adding the topping.

To make the topping, whisk the rice milk and cornstarch together in a small bowl and set aside.

Combine the coconut milk, brown sugar, and salt together in a stainless steel saucepan.

Over a medium heat, stirring occasionally, cook the coconut milk and sugar until it starts to boil.

Turn the heat down to low and cook for 5 minutes, stirring occasionally.

Whisk the rice milk mixture one more time.

Slowly pour the rice milk mixture into the coconut milk mixture, stirring constantly.

Continue to stir this until it darkens and gets very thick and smooth, about 7 to 15 minutes.

Remove from heat and stir in the vanilla extract, coconut, and pecans.

Cool the topping to room temperature before topping the cupcakes.