Muffins:

• 185 g flour
• 40 g baking cocoa (for a lighter version, simply replace the baking cocoa with the same amount of flour)
• 1 packet baking powder
• 150 g sugar
• 1 packet vanilla sugar
• Pinch of salt
• 250 ml sparkling water
• 50 ml sunflower oil
• 1 tsp apple cider vinegar (or spirit vinegar)
• 1 tsp liquid vanilla extract

Topping:

• 300 ml organic oat milk (or soy vanilla milk)
• 1 packet vanilla pudding powder
• 2 tbsp sugar
• 225 g vegan butter, room temperature (here Alsan GREEN; the organic version of Alsan doesn't firm up enough for piping) some (sifted) powdered sugar to taste
• 1 tsp liquid vanilla extract
• to taste: freeze-dried organic fruit powder or Colour Mill Tiffany - Oil Blend
  

Muffins:

1. Preheat the oven to 180 degrees top/bottom heat.

2. Sift the flour, baking powder, and baking cocoa into a mixing bowl and add the sugar, vanilla sugar, and  salt.

3. Mix the oil, sparkling water, vanilla extract, and apple cider vinegar and add to the flour mixture.

4. Briefly mix everything with the machine (a few seconds, just enough for everything to combine well).

5. Fill the batter into prepared muffin cups -about 2/3 full each- and bake on the middle rack for approx. 20min (toothpick test!). 

6. Let cool on a wire rack.

Topping:

1. Cook a pudding with the oat milk, the pudding powder, and 2 tbsp sugar according to the package instructions, place plastic wrap directly on the surface, and let cool to room temperature.

2. Beat the butter well (approx. 3-5min), it should become noticeably lighter.

3. Now slowly add the cooled pudding spoon by spoon while continuously stirring, watching the consistency of the buttercream so it doesn't curdle.

4. Once everything is well combined, add sifted powdered sugar and a little vanilla extract to taste, or the freeze-dried fruit powder.

5. Tint the cream as desired, pipe onto the muffins with a piping bag, and decorate with sugar sprinkles.