Preheat the oven to 180°C (350°F) and prepare 24 cupcake liners.
Sift the flour, baking powder and salt together.
In the standing mixer, cream the coconut oil and vegan cream cheese.
Add the the sugars and vanilla and beat until blended.
Add the flax eggs and beat again.
With the mixer on low, add the flour mix a little at the time and alternate with the liqueur.
Gently fold in the chocolate chips.
Carefully fill the cups to almost fill.
Bake for 20-25 minutes.