1. Preheat the oven to 180C/160C Fan/Gas 4. Line a cupcake tray with 10 paper cupcake cases.
2. Whisk together the soya milk and cider vinegar in a jug. Set aside.
3. Cream the sugar and margarine in a large bowl with a hand -held whisk until soft and smooth and set aside.
4. Sift the flour, bicarbonate of soda and cocoa powder into a bowl and stir in the salt
5. Tip the dry ingredients into the sugar and margarine and pour in the soya milk mixture. Stir together with a wooden spoon, using a figure of eight motion. The mixture will seem dry at first, but will loosen quickly.
6. Spoon the batter into the cases using a dessert spoon. Be careful not to over-fill, fill to about ¾ full.
7. Bake in the centre of the oven for 20 minutes, or until the cakes spring back to the touch. Leave to cool completely in the tins before decorating.
8. To make the icing, sift the icing sugar to ensure its smooth, then cream with the vegan butter. Melt the chocolate chips over a pan of boiling water and then stir the melted chocolate into the creamed sugar mix. It should be relatively thick.
9. To decorate the cupcakes, you can either dollop on some icing and swirl it with a knife, or use a piping bag. See the tips section for other ways to decorate. I opted to spoon some on, then swirl.
10. Add the candy canes to a food processor and pulse until they’re broken down into small chunks, then sprinkle them over the icing.

Serve and enjoy!