1 Preheat the oven to 350 degrees F.
2 Line a muffin tray with paper cups and spray them with non-stick cooking spray.
3 In a large bowl, pour the almond milk.
4 Add in a teaspoon of apple cider vinegar and whisk lightly. Allow the milk to curdle.
5 In another bowl, sift the flour along with coco powder, freshly grounded raw cacao, baking soda and baking powder.
6 Gradually pour the canola oil in the curdled milk whisking constantly.
7 Add in the vanilla bean paste and sugar, whisk well.
8 Blend using a hand mixer until foam starts forming on top.
9 Add in the flour mixture and continue to blend.
10 Fill the prepared cup cake molds with the batter upto 2/3rd.
11 Place it in the oven for about 20 minutes.
12 Meanwhile, prepare the chocolate icing, in a pan add 1/2 cup granulated sugar.
13 Add in about 1/4 cup of coco and cook, stirring, making sure there are no lumps.
14 Pour in 1/4 cup of almond milk, 1 tablespoon of canola oil and 2 tablespoons of vegan margarine.
15 Gradually bring to a boil and remove from the heat.
16 Allow the mixture to cool.
17 Add in the powdered sugar and blend using an electric blender.
18 Fill the icing in a piping bag fitted with the desired nozzle.
19 Remove the cup cakes from the oven and pipe the icing on them as shown in the video.
On a vegan diet but craving for chocolate? This recipe suits you just fine. Watch the video to learn this fabulous, mouth watering Vegan Chocolate Cupcakes recipe. This one is sure to bag you a lot of compliments.