Preheat oven to 350 F degrees. Mix together almond milk and apple cider vinegar and let sit while you get everything else ready. In a large mixing bowl, add butter, sugar and vanilla and mix together with beaters until it's whipped.
In another large bowl mix flour, cacao powder, baking powder, baking soda and salt together. Add the milk and apple cider vinegar mixture to the butter and beat until partially mixed.
Then, slowly add the dry ingredients to wet while beating together. Keep mixing together until everything is combined with no clumps. Line muffin tin with cupcake holders and evenly divide batter filling ½ - ¾ full.
Bake for 20-25 minutes. Use the toothpick method to make sure they're done. Let cool before frosting.
Notes
Gluten-free all purpose flour also works for this recipe. If you're not gluten-free, spelt flour or an all purpose flour will work for these cupcakes.