Step 1

Preheat the oven to 350°F (180°C) and line a cupcake tray with cupcake liners. Set aside.

Step 2

Sift the flour and cocoa into a mixing bowl and add the white and brown sugar, baking soda and salt and mix together.

Step 3

Add the soy milk, vanilla, oil, applesauce and vinegar and mix in. Use a hand whisk to whisk out any big lumps.

Step 4

Divide the batter evenly between the cupcake liners.

Step 5

Place into the oven and bake for 20 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

Step 6

Let cool for a few minutes and then remove the cupcakes from the cupcake tray and transfer to a wire cooling rack to cool completely.

Step 7

Prepare your frosting by adding the vegan butter, powdered sugar, cocoa powder, vanilla and salt to a mixing bowl. Using an electric mixer, start at slow speed, gradually increasing speed. Add in the soy milk slowly, only as much as needed to get the right consistency.

Step 8

When your cupcakes are cooled, pipe on the frosting and sprinkle with grated vegan chocolate shavings.