Vegan chocolate cupcakes recipe
 These chocolate vegan cupcakes are easy to make and even easier to eat. For the recipe you will need 2 x 12-hole cupcake tins, lined with cupcake cases. Each serving provides 318kcal, 4g protein, 54g carbohydrate (of which 41g sugars), 9g fat (of which 3g saturates), 2g fibre and 0.4g salt. 350ml/12fl oz unsweetened soya milk1 tbsp apple cider vinegar330g/11½oz caster sugar100g/3½oz dairy-free spread300g/10½oz plain flour1 tsp bicarbonate of soda80g/3oz cocoa powder½ tsp instant coffee granules½ tsp salt 350ml/12fl oz unsweetened soya milk 1 tbsp apple cider vinegar 330g/11½oz caster sugar 100g/3½oz dairy-free spread 300g/10½oz plain flour 1 tsp bicarbonate of soda 80g/3oz cocoa powder ½ tsp instant coffee granules ½ tsp salt 75g/2½oz cocoa powder500g/1lb 2oz icing sugar100g/3½oz dairy-free spread125g/4½oz unsweetened soya milk 75g/2½oz cocoa powder 500g/1lb 2oz icing sugar 100g/3½oz dairy-free spread 125g/4½oz unsweetened soya milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases.Whisk together the soya milk and cider vinegar in a jug. Set aside.Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside.Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps.Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases. Preheat the oven to 180C/160C Fan/Gas 4. Line two 12-hole cupcake tins with 20 paper cupcake cases. Whisk together the soya milk and cider vinegar in a jug. Set aside. Whisk together the soya milk and cider vinegar in a jug. Set aside. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth. Set aside. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps. Sift the flour, bicarbonate of soda and cocoa powder into a bowl. Mix in the coffee granules and salt, ensuring there are no lumps. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating. Bake in the centre of the oven for 25 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To make the icing, sift the cocoa and sugar into a food processor and add the shortening. Blend the mixture and gradually pour in the soya milk until your icing is the desired consistency. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate.