Preheat the oven to 350 degrees or 180 celsius and line a muffin tin with paper liners.
In a mixer, add coconut milk, eggs and honey. (Make sure to blend well.) Mix in the espresso very slowly. Make sure the coffee isn’t too warm, because you do not want to cook the eggs. Now add in the vanilla bean.
In a large bowl add in the flour, powders, baking soda, sugar and salt.
Stir to combine. Pour in the liquids to the dry ingredients. Add in the sour cream and blend. Your batter will be a bit runny but thats okay. Using a ice cream scooper fill the muffin tins 3/4 full with batter. Bake for about 25-30 minutes or until toothpick comes out clean. Yields- 12 cupcakes