1. Prep Time: Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Mix the Non-Dairy Milk and Vinegar: Combine the soy milk (or other non-dairy milk) with apple cider vinegar in a small bowl. Let it sit for about 5 minutes to “curdle”—this helps create a rich, buttermilk-like texture.
3. Combine the Dry Ingredients: In a large mixing bowl, sift together the flour, cocoa powder, brown sugar, baking soda, and salt.
4. Add Wet Ingredients to Dry Ingredients: Pour the “buttermilk” mixture, oil, and vanilla extract into the bowl with the dry ingredients. Gently fold everything together just until combined—avoid over mixing to keep the cupcakes light and fluffy.
5. Bake: Divide the batter evenly among the cupcake liners, filling each about ⅔ of the way. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Cool: Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

TO MAKE THE FROSTING

1. In a large mixing bowl, beat the softened vegan butter until creamy.
2. Gradually add powdered sugar and cocoa powder, mixing well after each addition.
3. Add the non-dairy milk and vanilla extract and beat until the frosting is light, fluffy, and smooth. You can adjust the consistency with a little more milk if needed.
4. Frost the cooled cupcakes with a piping bag or a spatula, and enjoy!
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