Mix the flour with salt, baking powder and baking soda. Heat the soy milk, add the cocoa powder and stir until it has dissolved, then remove the pan from the heat. Beat the maple syrup, vanilla sugar, vinegar and oil together well with the hand mixer and then stir in the soy milk. Finally stir in the flour mixture.
Fill the dough into muffin molds, after about 10 minutes turn the cakes in the oven and then bake for another 10 minutes. Make the chopstick test to be sure.
Mix all ingredients for the topping well together and spread on the cupcakes.