Chocolate-pumpkin Vegan Cupcakes

Preheat oven to 350 degrees. Place 24 cupcake liners into muffin tins and spray with nonstick cooking spray. In a large mixing bowl, sift together the first 9 ingredients; set aside. In a large saucepan over medium heat, whisk together the stout and molasses. Bring to a boil and remove from heat. Add the baking soda and allow to foam. Set aside to let the foam recede. With an electric mixer, cream together the margarine and brown sugar until light and fluffy. Add vanilla, orange zest, egg replacement mixture and pumpkin. Beat for 2 more minutes on medium speed. Alternate adding the dry ingredients and the molasses mixture to the mixer, beginning and ending with the dry ingredients; do not overmix. Spoon the batter into the prepared muffin tins, filling each cup 2/3 full. Bake 22-25 minutes, rotating the tins halfway through. When done, the tops should feel springy to the touch. Allow to cool before glazing. As the cupcakes bake, prepare the glaze by melting the margarine in a medium saucepan over low heat. Stir in the coconut milk, orange extract and salt. Bring to a low boil, then remove from heat and stir in the chocolate until melted. In a separate bowl, whisk together the powdered sugar and orange juice until dissolved. Add this mixture to the chocolate mixture and stir until smooth. Drizzle or pipe glaze over cupcakes. For a thicker application, pour over the cupcakes. Allow the excess to drip down the sides. While the glaze is still wet, garnish with curls of orange peel.