Preheat the oven to 350 degrees. Add cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let sit for 10 minutes.
In a medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt. Whisk together.
Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. stir together until combined.
Pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix.
Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
For the frosting: Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds. (See blog post for decorating instructions)