chocolate cupcakes with chocolate mousse topping.

These were absolutely delicious if I don't say so myself, also got the seal of approval from omni partner and work colleagues.

Ingredients:
1 cup of soy milk
1 teaspoon of applecider vinegar
3/4 cup of raw sugar
1/3 cup of canola oil
1 teaspoon of vanilla extract
1/2 teaspoon almond/chocolate/vanilla/coconut extract
1 cup plain flour
1/3 cup of cocoa powder
3/4 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 teaspoon of salt

Method:

1 - preheat oven to 180C
2 - line muffin pain with cupcake liners (I also like to spray them with a little canola oil at this stage)
3- place soy milk and apple cider vinegar into a cup together and leave aside for 5-10 minutes to curdle
4 - place all dry ingredients into a bowl and mix until well combined
5 - add all wet ingredients and mix until blended - try not to overmix, the more you mix, the tougher the cupcakes will be! (at the same time make sure everything is well combined.)
6 - fill cupcake liners 3/4 of the way full with batter
7 - bake cupcakes for about 20 minutes, or until a toothpick inserted into cupcake comes out clean.

gently remove from muffin pan and place on a cooling rack to completely cool before topping.

Mousse mixture:
1 tub of kingland soy cream cheese - left out of the fridge to soften
5 heaped tablespoons of nutellex or your choice of vegan unsalted margarine
1 1/2 cups of icing sugar
1 teaspoon of vanilla extract
3 heaped tablespoons of cocoa powder

beat on high with electric beater for 5 minutes or until smooth and fluffy - place in piping bag and swirl onto cooled cupcakes. Top with garnish if desired (strawberries pictured)

beat