To make the ganache, heat the heavy cream on medium low in a heavy bottomed pot until the edges start to foam. Do not let it break out into a boil. Pour heated cream over the chopped chocolate and let sit for 2 minutes. Stir until the chocolate and cream form a shiny ganache. Let set for about 30 minutes, then set aside until you pipe/frost the cupcakes. Mix the coconut oil and sugar until incorporated. Add vanilla, vinegar and vanilla extract. In a separate bowl, mix the dry ingredients together, and then alternate adding the dry mix and the coffee into the oil and sugar mixture. Fill mini cupcake tins lined with paper liners ¾ full. They’ll puff up a lot, promise. Bake at 350F for 15-18 minutes (until a toothpick/cake tester comes out clean when you poke it into the middle of the cake) Let cool on a wire rack completely before frosting the cupcakes. Pipe/frost the cupcakes, then sprinkle the sea salt on top.