Preparation:

Firstly, preheat the oven to 180 degrees top/bottom heat.
Mix the baking cocoa, flour, sugar, baking powder, vanilla sugar and salt in a bowl. Then add the oil and soya milk and stir well. 
Then pour the batter into 12 paper cases in a muffin tin.
Bake the batter in the centre of the oven for approx. 25 minutes. Test with a skewer and leave the finished muffins to cool completely.

For the topping, whip the cream with the vanilla sugar until stiff. Fill the whipped cream into a piping bag with a star-shaped nozzle and spread over the muffins. If desired, grate the vegan chocolate into small pieces and spread over the cream.

Vegan products from Schlagfix for your vegan cupcakes!

The Schlagfix universal whipping cream has a whipping volume of approx. 400% and is therefore very airy. It can be used like standard cream and cannot be "whipped". Its high stability makes it ideal for topping your cupcakes.