Preheat the oven to 375°F (190°C).

Line a cupcake tin with paper liners.

In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar.

Create a well in the center of the dry ingredients and add water, grapeseed oil, vanilla extract, grated ginger, orange zest, and orange juice.

Stir gently until just combined.

Pour in the apple cider vinegar and stir gently to thoroughly mix it in.

Be careful not to overwork the batter.

Fill each cupcake liner about 2/3 full with the batter.

Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Remove from the oven and let the cupcakes cool for a couple of minutes in the tin before transferring them to a wire rack to cool completely.

While the cupcakes cool, prepare the frosting.

In a large mixing bowl, beat the vegan margarine until creamy using an electric mixer.

Gradually add the powdered sugar on medium speed until combined.

Mix in the vanilla extract, orange juice, and cocoa powder until well combined and fluffy.

If the frosting is too thick, add soy or almond milk, one teaspoon at a time, until you reach the desired consistency.

Once the cupcakes are completely cooled, frost them generously with the prepared frosting.

Optionally, decorate with additional orange zest or candied ginger pieces.

Serve and enjoy these zesty, indulgent vegan chocolate cupcakes!