Preheat the oven to 175degrees and line a muffin baking tray for 12 muffins with muffin cups or lightly grease if needed.
Melt coconut oil in a small saucepan over very low low heat. Heat only until it becomes liquid. Remove from heat, set aside. In summer, this step is not necessary, because the coconut oil is liquid even at room temperature.
45 ml Coconut oil, melted
Add almond meal, coconut oil, maple syrup and apple cider vinegar to a bowl and whisk together.
263 ml Almond milk or other unsweetened plant milk, 77 g maple syrup, 7,5 ml Apple cider vinegar
Add the baking soda and stir once briefly. The liquid should now begin to foam slightly.
1 tbspn Baking soda
Place a sieve over the bowl, sift in gluten-free flour mixture and cocoa. Add sea salt, vanilla, coconut blossom sugar and mix gently until combined. NOTE: Do not stir too long, or you will stir the leavening of the natron back out of the dough. If there are still a few small lumps in the dough, no problem, they will dissolve by themselves during baking.
1 ½ Cups gluten free flour mix, 30 g Cocoa powder, ¼ tbspn Sea salt, ½ tbspn Bourbon vanilla ground, 113 g Coconut blossom sugar or raw cane sugar
Using a spoon, divide into the evenly between the muffin cups. Optional: sprinkle dark chocolate drops in the center of each muffin.
50 g Dark chocolate drops
Put in the oven and bake for 18-20 minutes. Turn off oven, leave muffins in oven for another 10 minutes and use reheat. Remove from the oven and allow to cool completely.
Optional: For the frosting, heat the almond milk in a small saucepan (do not boil). Add the chocolate, cover and melt for 2 minutes. Stir with a spatula until everything is well combined. Then add the butter cover and melt for 10 minutes.
120 g Almond milk or other unsweetened plant milk, 230 g vegan dark chocolate, coarsely chopped, 113 g vegan margarine, 150-200 g Powdered sugar
Using a hand mixer, mix everything well and add 1 cup of powdered sugar until well combined. Put in the fridge for 30 minutes.
Remove from the fridge. If it is still too thin, add another ¼ - ¾ cups of powdered sugar and place in the freezer for another few minutes. The frosting should be really creamy, but firm and strokeable. If too runny, carefully add more powdered sugar.
Cover and enjoy all cupcakes with the frosting. Keep the rest (if any) in an airtight box in the fridge for up to a week.