Vegan Chocolate Cupcakes

This recipe is based off of this one, except slightly adjusted to use egg replacement instead of actual eggs. Just note that the lack of egg white means these won't bind as much as you expect them too! If you don't have any commercial egg replacement, you could try the following (just note that the texture and taste will vary depending on which one you choose!)
Each of the following is a substitute for 1 egg:

• 1TBSP ground flaxseed with 3 TBSP water
• 1TBSP chia seeds + 80 ml water (let this mixture sit for 15 mins)
• 1/2 a banana, mashed
• 3TBSP peanut butter 

Ingredients (for 16 cupcakes):

• 65g cocoa powder
• 9 TBSP of boiling water 
• 175g vegan butter alternative (I used vitalite)
• 1 TSP baking powder
• 130g self-raising flour
• 170g caster sugar
• Enough egg substitute for 3 eggs (I used this powder, 1 teaspoon plus a small amount of water is equivalent to 1 egg)
• Pinch of salt 

For the icing (This made enough to ice 16 cakes):

• 50g vegan dark chocolate 
• 25g vegan butter alternative
• 50g icing sugar
• 1 TSP vanilla essence

1. Preheat the oven to 200°C

2. Sift the flour and salt into a large mixing bowl and add the softened butter, sugar, egg replacement and baking powder

3. In a separate bowl, sift the cocoa powder and add a tablespoon of boiling water at a time until a paste is formed

4. Add the cocoa to the big bowl and mix, either by hand or using a hand mixer

5. Spoon one-and-a-half tablespoons of mixture into each case

6. Bake for 8-12 minutes 

7. While the cakes are in the oven, melt the dark chocolate in the microwave in 20 second intervals

8. Sift in the icing sugar and add the butter and vanilla and mix until a thickish icing forms

9. Once the cakes are cool, spread a small amount of icing on top. Add your choice of toppings (these ones used dairy free chocolate buttons from Holland and Barrett!)