Preheat oven to 350 degrees.
Line a cupcake/muffin tin with 12 paper liners.
In a small food processor (or blender), process black beans and coffee until smooth. Transfer mixture into a large bowl. Add coconut oil, sugar, eggs and vanilla and beat together by hand, with a wooden spoon or rubber spatula.
In a separate bowl, whisk together all dry ingredients: oat flour, cocoa powder, baking powder, baking soda and salt.
Add dry ingredients to black bean mixture and blend by hand until combined.
Using a ¼ cup measuring cup or #16 disher, divide the batter between the 12 cupcake liners. Place in the oven and bake for approximately 15 minutes, or until tops are dry and a toothpick comes out clean.
Let cool completely and then frost cupcakes with an offset spatula.