Preheat your oven to 350°F (175°C). Line a muffin tin with parchment liners to prepare for your cupcake batter.
In a large mixing bowl, whisk together the coconut milk, canola oil, and vanilla extract until well combined.
Gradually add the sugar to the wet mixture, whisking until it’s fully dissolved and incorporated.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and ground ginger.
Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Add the wasabi powder to the batter, adjusting to your taste. Mix gently to incorporate.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Once baked, cool the cupcakes in the pan for about 5 minutes before transferring to a wire cooling rack.
To prepare the frosting, beat together the butter or margarine until creamy. Gradually add the confectioners sugar, mixing well after each addition. Stir in the soy creamer or heavy cream and vanilla extract. Optionally, add ground ginger for extra zing.
Once the cupcakes are completely cool, frost each one generously and sprinkle black sesame seeds on top for decoration.
