This recipe makes a delightful batch of rich, chocolatey vegan cupcakes topped with a smooth vanilla frosting. It calls for simple ingredients like all-purpose flour, sugar, cocoa powder, non-dairy milk, oil and vinegar to make the convenient muffin-tin sized cakes. Vegetable oil is used instead of butter for a dairy-free cake base along with vinegar and baking soda to act as the leavening agent. After baking until done, the chocolate cakes are generously slathered with a fluffy powdered sugar-based frosting, which uses vegan butter for creaminess and non-dairy milk to enhance moisture. In just about an hour, you can have tasty chocolate vegan cupcakes from scratch to enjoy with family and friends.