Make the cupcakes:

1.   Preheat oven to 350°F. Prepare a cupcake tin with cupcake liners. Set aside.
2.   In a small bowl add your California prunes. Pour warm water to cover and let them soak to soften,  5 to 8 minutes. Remove the prunes from the water and add into a food processor. Pulse until the prunes are completely chopped. Still pulsing, slowly add the coconut oil. Using a spatula, remove the prune and oil mixture and put in a small bowl. Set aside.
3.   In a large bowl or in a standing mixer, add the flour, cocoa powder, baking powder, cardamom, baking soda and salt. Mix over low to medium speed just so the dry ingredients fully combine. Still on medium low speed add the buttermilk, coconut sugar, eggs, orange juice and zest, and vanilla. Then add the prune and oil mixture. Increase speed to medium high to high and continue to mix until all is incorporated. Using a 1/3 cup as a guide, fill each cupcake liner with the chocolate prune batter.
4.   Place into the oven and bake for 20 to 23 minutes or until the toothpick comes out clean from the center of the cupcake. Remove from the oven and set aside to cool completely.

Make the chocolate frosting:

1.   In a large bowl or stand mixer, add the butter and mix over medium speed. Sift the powder sugar and cocoa powder into the bowl. Mix over medium low speed. Still in medium low speed, add the vanilla, pinch of salt and milk. Mix until all is incorporated. Using a spatula, clean the sides of the bowl and mix one last time over medium high to high speed.
2.   Using a butter knife or a small spatula, frost the cooled chocolate prune cupcakes and enjoy!