Light and fluffy chocolate cupcakes with Biscoff buttercream frosting.
Preheat your oven to 180°C/350°F (or 160°C/325°F if you're using a fan or convection oven). Line a cupcake tray with 12 paper cake cases.
Mix the apple cider vinegar into the soy milk and set aside for 5 minutes. It will thicken and curdle slightly.
In a large bowl, mix together the flour, baking soda, cocoa powder and sugar.
Add the milk/vinegar mixture to the bowl, along with the vanilla and the melted margarine. Mix well until you have a smooth batter. Make sure there's no dry mixture stuck to the bottom of the bowl.
Divide the batter equally between your 12 cases and bake for 18-20 minutes, until a toothpick through the centre comes out clean.
Transfer the cupcakes to a wire rack and leave them to cool completely.
Mix the margarine and Biscoff spread together until smooth.
Mix in the icing sugar, a little at a time, until fully combined. You can add a small splash of plant-based milk to loosen it if needed.
Pipe or spoon some frosting onto each cooled cupcake. Drizzle over some melted chocolate and top with half a Biscoff biscuit.