For the Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. The vinegar will react with the baking soda, creating a light, fluffy texture.
4. Pour the wet ingredients into the dry ingredients and stir until well combined. Be careful not to overmix; a few lumps are okay.
5. Fill each cupcake liner about two-thirds full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

For the Vegan Chocolate Frosting:

1. In a medium-sized mixing bowl, beat the vegan butter until it’s creamy and smooth.
2. Add the cocoa powder and vanilla extract, and beat until well combined.
3. Gradually add the powdered sugar, alternating with the almond milk, until the frosting reaches your desired consistency. You may need to adjust the amount of powdered sugar or almond milk to achieve the perfect texture.

Assembly:

1. Once the cupcakes are completely cooled, generously frost each one with the vegan chocolate frosting.
2. You can get creative with toppings if you like. Consider adding vegan chocolate chips, shredded coconut, or a drizzle of melted dairy-free chocolate.
3. Serve your vegan chocolate cupcakes and watch them disappear!