Pumpkin and Chocolate Cupcakes (vegan)

If we were getting married in the Autumn, these are the cupcakes I would make. The recipe follows, but I'm a bit ghetto in the kitchen (I don't even own cup measures) so I'm afraid you'll have bear with me on some of my guesstimations.

Ingredients
1 cup (and a little extra) of pumpkin, cooked and pureed
1/3 cup of oil
3/4 ish (almost a cup) of brown sugar
1/4 cup of soy milk
1-2 teaspoons vanilla extract
1 and 1/4 cups plain flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
almost 1 teaspoon ground cinnamon
pinch of salt
1/2 a cup chocolate chips
chilli and cinnamon icing (recipe follows)
super easy ganache (recipe follows)

Directions

1. Preheat oven to 180 degrees C. Line muffin pan with cupcake cases.
2. In a medium sized bowl, stir together pumpkin, oil, sugar, soy milk and vanilla.
3. Sift in the dry ingredients (flour, baking powder, baking soda, cinnamon and salt). Stir with a fork or spoon until well combined. (I usually use the same fork that I used to mash the pumpkin).
4. Fold in the chocolate chips.
5. Fill cases two-thirds full. Bake for around 22 minutes.
6. Transfer to a cooling rack and let fully cool before icing.

Chilli and Cinnamon Icing

1/2 a cup icing sugar

1 teaspoon ground chilli

3/4 teaspoon ground cinnamon

2 tablespoons melted margarine or butter

splash of soy milk (about a tablespoon)

dash of vanilla extract

Directions

Place spices and sugar in a small bowl. Add the margarine, soy milk and vanilla and stir until smooth (I find it easiest to use a fork). The mixture should be an opaque tan colour and not too runny. If it is too glossy and liquidy, add more icing sugar. Keep at room temp until ready to ice.

Super Easy Ganache

1/3 cup (dark) chocolate chips (or the equivilent amount chopped chocolate

sploosh of soy milk (2-3 tablespoons)

dash of mayple syrup (optional)

Directions

Heat the soy milk over medium heat until just about to simmer. Remove from heat, add chocolate chips and mayple syrup (if using) and stir until chocolate is completely melted. Keep stiring until milk and chocolate are fully combined. Set aside to cool for a few minutes before scooping it into an icing bag.

To assemble the cupcakes.

Use a knife to spread an even layer of Chilli and Cinnamon Icing over the cupcakes. I tend to spread it a couple of mm thick, but this is purely up to taste. Then embellish with swirls, zig-zags or writing, using the ganache and a number 2 decorating tip (the tiny round one). Allow the icing to set at room temp or in the fridge before serving. Enjoy with company and coffee.