Full chocolate cupcakes

For 6 cupcakes:

1 1/2 cups of flour
1 cup of sugar
1 teaspoon natron
1 teaspoon apple vinegar
1/2 cup of sparkling water
3 oz. apple puree (100g)
1/2 cup of cocoa
1/2 cup of oil
1/2 cup of grinded almonds
1 pinch of salt
some grinded vanilla

Mix the ingredients well. Flour and grease the cupcake pans; don't use paper moulds in this case. Bake at 320°F for about 25 minutes. Let cool down very well afterwards.

For the chocolate topping:

3 tablespoons margarine
1/2 sachet of pudding powder
4 tablespoons of chocolate drink (just the powder)
1-2 tablesponns cocoa
5 fl. oz. soy-milk (150ml)

Boil up the pudding with the milk and stir carefully in the chocolate drink and cocoa powder. During cooling down keep stirring to avoid a "skin" on the pudding. Beat the margarine foamy and fold it in the cooled custard.
Finally use a piping bag to decorate the cupcakes with the chocolate topping according to your flavor and aesthetics.