Ingredients

• 1 1/4 cups Flour
• 1 cup Brown sugar
• 1/3 cup Cocoa powder, Dutch processed
• 1 teaspoon Baking soda
• 1/2 teaspoon Salt
• 1 cup Warm water (or coffee, if you wish)
• 1 Vanilla extract
• 1/3 cup Apple sauce
• 1 teaspoon Apple cider vinegar
• 1 Can of full fat coconut milk, refrigerated for 24 hours
• 1/4 teaspoon Xantham gum
• 1 teaspoon Natural mint essence (more if you like it very minty)

Directions

1. Preheat oven to 350 F (170C). In a large bowl, sift and mix the flour,sugar, cocoa powder, baking soda and salt. Once mixed, add the warm water (or coffee), vanilla extract, apple sauce, and apple cider vinegar. Spoon the mixture into individual cupcake wrappers in the cupcake tray, filling the wrappers 2/3 full. Bake in the oven for 16-18 minutes.
2. Once the cupcakes are out of the oven,leave them in the tray to cool for 10 minutes.
3. Now for the frosting. Take the chilled coconut milk out of the fridge making sure you disturb it as little as possible. Quickly turn it upside down and open the can. You will see that the coconut water has separated from the milk and is sitting nicely on top of the can. Pour the water into a small container - you can use this later in smoothies and stir fries
4. Now, scoop the milk into a mixing bowl and add the xantham gum and mint essence. Whisk for a minute or two. You should notice a thickening of the coconut milk. Now add the powdered sugar, a spoonful at a time. This should thicken the mixture even more. When done, put the mixture into the fridge, to keep it firm. When the cupcakes have cooled completely, spread or pipe the frosting on the cupcakes, adding sprinkles, drops, or whatever you fancy on top!
5. Enjoy!