First prepare the cookie cups by creaming the vegan butter with both sugars and the salt in the bowl of your electric mixer with the paddle attachment

Cream for 3 minutes on medium speed or until light & fluffy

Add the aquafaba slowly while mixing on low speed until incorporated

Stop the mixer and scrape the bottom & sides of the bowl then add the vanilla extract and mix on high speed for 20 seconds to emulsify

Sift together the flour, baking powder and baking soda and then add all at once to the creamed mixture.

Mix just until it comes together

With a 1 Tablespoon scoop, portion the dough into the lightly sprayed (with pan spray) mini muffin tin. No need to press them into cup shapes since the baking will automatically make an indent to the dough as it bakes

Bake in a preheated 350°F oven for 12-15 minutes or until golden browned

Cool for just a minute then using a teaspoon measuring spoon press lightly to form a deeper indent *see video tutorial for more

Cool to cold while you prepare the custard

Prepare the custard by combining plant milk, sugar, cocoa powder & cornstarch in a medium sauce pot over medium to high heat and bring to a boil stirring constantly to avoid scorching the bottom .

Once it starts to bubble remove from the heat and add the vegan butter & the chocolate, stir to melt evenly throughout.

Add the vanilla extract.

Pour into the cooled cookie cups then refrigerate for about 20minutes to cool & set.

Prepare the whipped cream **see notes and then pipe a swirled rosette of whipped cream on top of each one then top withe chocolate shavings