Summer Pineapple Chocolate Cupcakes

Preheat oven to 350 F and line a muffin tin with 9 liners. In a mixing bowl cream butter and sugar together. In another mixing bowl sift flour, baking powder and salt, whisk to combine. Add flour mix to butter/sugar mix, as well as aquafaba, coconut milk and pineapple syrup. Mix everything with a spatula until just combined. Fold in crushed pineapples. Add batter to baking liners, ¾ full. Bake at 350 F for 18-20 minutes, or until brown around the edges. Allow to cool completely. Melt two @zazubean Punch Bars in a small bowl. Dip the tops of the cupcakes into the melted chocolate. Top with toasted coconut ribbons. Leave on the counter or add to the fridge to harden quickly. Enjoy!