For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 18 cupcake liners.
the sugar, flour, cocoa, cinnamon, baking soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, whisk together the coconut milk
, oil, and vanilla. Add the wet ingredients to the dry ingredients and whisk
until just incorporated. Add vinegar and incorporate. Do not over mix the batter
Fill the cupcake liners 3/4 full and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely.
For the sauce: In a small, heavy-bottomed saucepan
, stir together the sugar and water. Cover and bring to a boil. Let boil until the mixture starts to turn brown, about 20 minutes. Remove from the heat and stir with a whisk. Add the bourbon and salt and continue stirring. Once the bubbling stops, add the margarine and whisk until melted and distributed. Let cool completely and pour into a clean squirt bottle.
For the pecans: In a large bowl, toss the pecans with the melted margarine until all the pecans are coated. In a separate bowl, mix the cinnamon, sugar, and sea salt
. Toss into the pecan mixture and coat evenly. Spread the pecans out on a baking sheet lined with parchment paper, making sure the pecans are not overlapping. Bake for 6 to 8 minutes. Let cool completely.
For the frosting: In the bowl of a stand mixer
the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the sugar a little at a time. Once the sugar is incorporated, add the vanilla paste and bourbon and mix on low until the liquids are incorporated. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting
is fluffy, about 2 minutes. Put the frosting into a pastry bag
fitted with a large star tip.
To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the bourbon caramel sauce into the center of the cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop
of vanilla bean bourbon frosting onto of each cupcake. Drizzle
the top with more bourbon caramel sauce and sprinkle with candied pecans