Vegan Chocolate Mummy Cupcakes

Preheat the oven to 350°F (176 C) and line a muffin tin with cupcake papers
In a medium bowl whisk the dry ingredients together until well blended.
In a large mixing bowl beat the coconut sugar, maple syrup, aquafaba, and vanilla together on medium high speed until the sugar is completely dissolved. Add half of the flour mixture and beat on low speed, add half of the coconut milk and continue beating until it begins to moisten. Add the second half of the flour mixture and milk and beat until just combined. Carefully add the boiling water and beat until just combined. The batter will be thin.
Fill the muffin tins ¾ full and bake for twenty five minutes or until a toothpick comes out clean when inserted.
Cool on a wire rack for ten minutes and remove the cupcakes from the muffin tin and cool completely.

In a large mixing bowl beat the vegan butter until it begins to look creamy. Add the confectioner’s sugar, vanilla, tapioca starch, and coconut milk and beat on high until smooth and creamy. Add more milk if necessary, but remember that you’re going to use a piping bag so it should be stiffer than frosting that you’d spread on top of a cupcake.

Use a thin flat decorating tip. Attach the tip to the pastry bag and fill the bag half full. Squeeze the frosting toward the bottom of the bag toward the tip and twist the top shut. Squeeze the frosting out in a line around the bottom edge of the cupcake. Overlap the frosting to look like mummy fabric. Leave room for the eyes. Put two dots of frosting where the eyes should go and put a mini chocolate chip in the center of each eye. Use the chocolate chips to make a mouth.
Use your creativity! There’s no wrong way to make these.
Enjoy!

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