In a large bowl, mix shortening, confectioner’s sugar, cocoa, vanilla, espresso, and 2 tablespoons of rice milk together until incorporated on low speed using electric beaters. Increase speed to high and whip icing until it is smooth and glossy. If it seems too thick, add more rice milk a tablespoon at a time, until the desired consistency is reached. To frost the cupcakes, place the frosting in a plastic decorator bag or a Ziploc bag. Push the frosting down to the bottom of the bag and snip off the edge. Pipe frosting into the middle of the cupcake and continue filling in the top by piping frosting in a counter clockwise fashion.
Decorate with garnish of choice. Refrigerate until serving.