Preheat your oven to 350º. Then, line 12 spots in a cupcake pan with paper cupcake liners.
In a small bowl, combine the apple cider vinegar, non-dairy milk, oil, and vanilla. Set aside.
In a medium mixing bowl (or bowl for a stand mixer) stir together the sugar, instant coffee, salt, baking powder and baking soda. Then, sift in flour and cocoa powder and stir again.
Then, add half of the liquid ingredients to the bowl of dry ingredients.
Using a hand or stand mixer, mix on low until most of the flour has been incorporated, about 10 seconds. Then, add the remaining liquid mixture and mix for another 10 seconds. Scrape down the sides of the bowl with a spoon or spatula and mix again, this time on high for about 1-2 minutes.
Using an ice cream scoop or ¼ measuring cup, scoop the batter into the 12 cupcake liners. The liners should only be about 2/3 full.Note: Do not overfill or your cupcakes may overflow during baking.Use a second cupcake pan to make it a total of 13 or 14 cupcakes, instead, if needed.
Bake in your preheated oven for 22 – 25 minutes or until a toothpick inserted down the center comes out completely batter-free. It’s best to test 3 or 4 cupcakes to be sure. Allow cupcakes to completely cool on a wire rack before adding filling or frosting.