Preheat oven to 180°c and line muffin tray with liners.
Add the melted dairy free butter and CHOC SHOT Orange Spice to a large bowl and beat together until fully combined.
Add the oat flour, cocoa powder and baking powder. Mix again until a thick batter forms.
Pour in the almond milk and finally beat the mixture until thoroughly mixed and smooth.
Spoon the mixture evenly between the prepared muffin liners.
Bake for 10-12 minutes until just baked, then transfer to a wire rack and allow to cool completely.
Meanwhile whisk the dairy free butter, CHOC SHOT Orange Spice and cocoa powder together in a bowl until the butter is fluffy and a smooth buttercream forms.
Either spoon or pipe the buttercream onto the cool cupcakes.