In a pot, add the coconut cream and bring to a simmer.

Once the cream is simmering, turn off the heat.

In a large bowl, add the rest of the ingredients and pour the hot coconut cream over.

Using a spatula, mix well until all the chocolate is fully melted and combined.

Cover the bowl and refrigerate for 24 hours.

This step is extremely important in making sure that the Chocolate frosting is of the right consistency.

In a jar, add the first 1/2 cup of Oat Milk and the apple cider vinegar. Shake the jar well and let the oat milk curdle.

In a separate bowl, add the flour, salt, sugar, cocoa powder, baking powder, and baking soda in a bowl.

Transfer the curdled milk into a bowl and add the oil to it. Mix well with a whisk and add it to the dry ingredients.

Using a whisk, mix all the ingredients into a thick batter.

Be careful not to overmix as this will result in a tough cake which is not ideal.

Pour 65g of the batter into the individual muffin moulds and bake in the oven for 20 minutes.

Once the cakes are fully baked, remove from the oven and let them cool on a wire rack for 30 minutes.

The cakes have to be fully cooled before you can top them with frosting.

Once the cupcakes are fully cooled and the chocolate frosting is fully set, it is time to assemble the cupcakes!

You will need a piping bag and your favourite piping tip (we have used a star tip!)

Transfer the frosting into the piping bag and pipe onto the cupcakes!