Put spelt flour, brown sugar, cocoa powder, baking powder, gingerbread spice and a pinch of salt in a mixing bowl. Stir everything well.
Mix oat milk, agave syrup, melted coconut oil and apple cider vinegar in a separate mixing bowl.
Then mix the liquid ingredients into the dry ingredients, stirring constantly.
Grease the moulds of your muffin tin and then pour the chocolate dough directly into the muffin moulds.
Bake cupcakes for about 15 - 20 minutes (or do the toothpick test - as soon as it comes out clean, the cupcakes are ready).