A good, basic muffin that you can jazz up with icing and sprinkles for the kiddies. Ok, they look like cupcakes now but you don't have to cream the butter and sugar in this recipe.

1 1/2 c flour (I used wholemeal spelt, you can use oat flour or almond flour for other gf options)
1 c cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2 c water, plus up to 1/4 c
1/2 c non-dairy milk
1/4 c coconut or rapadura sugar
1/4 c maple syrup
1 tsp vanilla extract
1/4 c coconut oil, melted

1/2 c dairy-free butter spread
1 1/2 c icing sugar
1 tbsp cocoa powder
2 tsp non-dairy milk

Preheat oven to 180C. Line a 12-cup muffin tin with patty pans.
Sift the dry ingredients into a large bowl.
In a smaller bowl or saucepan warm the water and milk until just warm. Whisk in the sweeteners and vanilla, adding the melted coconut oil last.
Mix wet mixture into the dry, adding up to 1/4 c more water as needed to make a spoonable batter. The mixture will be thick, not sloppy.
Fill each muffin tin to about 3/4 full. Smooth out the tops for even baking. Bake for 15-18 min.
Leave to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Mix icing ingredients together and spread onto the muffins when cooled.