Preheat oven to 350º F. Line or grease muffin tins.

In a mixing bowl over medium-high speed, cream 1/2 cup margarine for a few minutes. Add sugar, stopping a few times to scrape down the bowl. When light and fluffy, about 5 minutes later, set the speed on low and add egg replacer and water until incorporated.

Sift flour, 1/2 cup cocoa, baking powder and salt together. Add 1/3 to the shortening mix over low speed until fully incorporated. Mix 1/2 cup coconut milk, applesauce and vanilla together. Add 1/2 the wet ingredients to the mixer, combine and then add another 1/3 of the dry ingredients. Add remaining wet ingredients and then finish with remaining dry ingredients. Gently stir in chocolate.

Scrape batter into a pastry bag and pipe into prepared muffin tins.

Bake for 15 to 18 minutes, until a knife comes out clean. If you are making smaller cupcakes, it will take about 12 minutes. Let cool completely before frosting.

Beat remaining 1/4 cup margarine in a mixer over medium-high speed until nice and light. Lower the speed and carefully add powdered sugar. Add remaining 1/4 cup coconut milk and 1/2 cup cocoa. You may need to adjust the consistency by adding more powdered sugar or milk. You want a nice spreadable consistency.

Put icing into a piping bag and top cupcakes. Garnish with dark chocolate curls, if desired.