Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
In a measuring cup, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, cinnamon, and sea salt. Set aside.
In the bowl of an electric mixer (using a paddle attachment), add the Milk-ACV mixture, sugar, oil and vanilla, mixing for 1-2 minutes until mixture is light in color and well combined. Add in dry ingredients and continue mixing until smooth, about 2-3 minutes. DO NOT OVER-MIX!
Scoop the batter into each cupcake liner (3/4 full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
Let them cool COMPLETELY before frosting.