For Cake

1. Preheat oven to 350 degrees and prepare muffin pan 
2. In a large bowl, whisk together the non-dairy milk and apple cider vinegar. Let rest for approx. 2 minutes.
3. While the milk mixture is curdling, mix the flour, cocoa and baking soda in a separate bowl.
4. Add sugar and oil to the milk mixture and blend until well combined.
5. Add dry ingredients to wet ingredients in two batches and blend until no large lumps remain
6. Fill muffin molds at least ¾ full and bake for 18-20 minutes or until toothpick inserted comes out clean.
7. While cupcakes are baking, prepare frosting.

For Frosting

1. In a small saucepan combine cacao powder, non-dairy milk and vegan margarine while whisking constantly. 
2. Once fully combined and smooth, remove from heat and pour into mixing bowl. Let cool

    

3. Once cooled, add powdered sugar slowly while beating.  
4. Dip cupcake domes into frosting or spoon over cupcakes and serve.