In a large bowl, whisk flour, sugar, cocoa powder, baking soda and salt until combined. Whisk in coffee, jelly, oil, vinegar and vanilla extract just until combined; divide among 40 paper-lined mini-muffin cups (in 2 batches, if necessary).
Bake in a preheated 350°F (180°C) oven until cake tester or toothpick inserted in centre comes out clean, 14 to 16 minutes. Let cool on rack for 10 minutes; transfer muffins in liners from cups to rack and let cool completely.
Cherry Icing: In bowl of stand mixer or with electric beaters, beat margarine until creamy. Beat in jelly and vanilla extract. Add half of the icing sugar; blend until smooth. Add remaining icing sugar; blend until thick and spreadable. Spread each cupcake with about 2 tsp (10 mL) icing.
Note: The recipe measures provided are sufficient to spread a single layer of icing over 40 mini-cupcakes. Double the recipe to achieve the look photographed.
Per iced cupcake: 77 calories, 1 g protein, 2 g fat (0 g saturated fat), 14 g carbohydrates, 1 g fibre, 0 mg cholesterol, 58 mg sodium