Preheat your oven to 350 degrees.

Mix your dry ingredients together (flour, baking powder and salt) in a bowl and set aside. Add the sugar and oil to your mixer and mix on low for two minutes. It should have a slushy consistency when you're done.

Add the eggs and mix for a minute.

Add your coconut milk, coconut cream, and vanilla. Mix for another minute until it's nice and smooth.

Add your dry mix, 3/4 cup at a time to the mixer. Mix for 2 minutes on medium. The batter will be smooth when you're finished, but thick.

Using a 1/4 cup measuring cup, scoop the batter into each of the cupcake cups in the pan. Each cupcake cup will be about 2/3 - 3/4 full.

Repeat until you've filled all of the cupcake cups.

Bake in the oven for 25 minutes.

Transfer the cupcakes to a cooling rack and let them cool completely. This will take at least an hour.

Spread black frosting on top of your cupcakes with a knife so that it's smooth and flat on top.

Assemble the piping bag by adding your decorating tip to your piping bag with the corner cut off so that the decorating tip sticks out. Then add your white icing to the piping bag.

Take your black frosted cupcake and add a circle of white icing to the middle of the cupcake. Make sure the circle is filled in.

Draw three circles around the center circle.

Take your toothpick, place it in the center circle of icing, and drag it out to the edge of the outside of the cupcake.

Wipe your toothpick clean with a paper towel. If you don't wipe it, you'll get black icing in the center circle of the white icing and it won't come out as bright.

Turn the cupcake slightly (about an inch), and repeat step 3.

Continue to turn the cupcake, wipe the icing off of the toothpick, and turn about an inch until you've made your way around the cupcake. When you're finished, there should be 8 lines in the spider web that you created with the toothpick.