Dense Moist Vegan Chocolate Cupcakes

This recipe has been given the thumbs up by two very fussy and experienced cupcake eaters. I have never managed to sneak a vegan cake past them before… this is my first!! This will yield approximately 15 midsized cupcakes  Ingredients: 250 grams soybean butter (or your preferred vegan butter) 1 cup caster sugar 4 tsp Orgran egg replacer (at your supermarket) 8 tablespoons water 2 teaspoons vanilla essence 2 cups self-raising flour 4 tablespoons cocoa powder 250 ml's coconut milk, or coconut cream if you you're not counting calories 250 grams dark chocolate (make sure its vegan, most dark chocolate is) Icing sugar Method: Melt the chocolate and allow to cool to room temperature (if you don't let it cool it will likely seize, so do this step first!) Oven to 180C Line your muffin/cupcake tins and put to the side Beat  butter and sugar until creamy. It won't fluff up like dairy butter, but it will combine thoroughly and the sugar will no longer appear grainy, and the mixture will be smooth. About 5 mins. Beat the Orgran with the water until somewhat foamy and fluffy. Then add gradually add it to the butter and sugar mix. Beat in the vanilla essence Add a dollop of the chocolate and mix in thoroughly, then add remaining chocolate and mix thoroughly. Sift flour and cocoa powder together.