Chocolate mint cupcakes (v)

Adapted from Chocolate Covered Katie.
Makes 12 standard sized cupcakes.
Original post (with pictures) here.

Cupcake ingredients:
1/4 cup good quality cocoa
1 cup plain flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1 1/2 tbsp corn flour
1 1/2 tsp vanilla extract
2 tsp peppermint extract
1/2 cup soy milk
1/2 cup vanilla soy yoghurt
1/3 cup apple sauce
1 tbsp oil

Icing ingredients:
2 cups icing sugar
3 tbsp non-dairy spread (I used Nuttelex), at room temperature
1 tsp soy milk
1 tsp peppermint extract
1 drop (literally, 1!) of green food colouring
Non-dairy chocolate chips, extra, for decorating
1. Pre-heat oven to 180'C and prepare a 12 pan muffin tray.
2. Combine cocoa, flour, baking powder, baking soda, salt, sugar, and corn flour in a large bowl.
3. In a separate bowl, combine the vanilla and peppermint extracts, soy milk, soy yoghurt, apple sauce and oil and whisk to combine.
4. Add the wet ingredients to the dry, and mix through.
5. Divide the mixture between the 12 muffin pans. Bake for 15 - 20 minutes, until the tops spring back when touched.
6. To make the icing, combine all ingredients in a large bowl and beat with an electric beater until well-combined and fluffy. Allow to cool completely before icing.