Chocolate cupcakes

3 tbsp. La Vida Vegan chocolate spread
3 tbsp. La Vida Vegan white coconut spread
180 g oat milk
180 g flour
85 g cane sugar
120 g coconut oil
10 g cacao powder
7 g baking powder
7 g baking soda
1 tsp. apple cider vinegar
1 tsp. vanilla extract
pinch of salt
coconut shavings

Preheat the oven on 165°C degrees and grease the cupcake forms with some oil. Let the coconut oil melt in a skillet on a low fire. Pour the dry ingredients into a food processor and mix for a short amount of time. Then, mix the La Vida Vegan chocolate spread with the oat milk, apple cider vinegar, vanilla extract and coconut oil. While mixing, add the dry ingredients, the batter will be a little bit fluid. Divide the batter over the cupcake forms and bake them in the middle of an oven until done in 15 to 20 minutes. Take them out of the oven and let them cool down completely. Take off the cupcake forms and spread La Vida Vegan coconut spread on it, then dip them into the coconut shavings. Enjoy them while drinking a cup of coffee or just because!