Preheat your oven to 350 °F (177 °C). Fill a 12-Slot Cupcake Pan with Cupcake Liners.
In a medium Mixing Bowl, add the soy milk and apple cider vinegar. Combine and let it sit for 10 minutes to create a vegan buttermilk. It will thicken and curdle slightly. Set aside.
In a large mixing bowl with a Mesh Strainer on top, sift together the flour, cocoa powder, baking powder, and salt. Now whisk to combine well. Set aside.
In the medium bowl with the buttermilk, add the oil, applesauce, sugar, and vanilla. Whisk to combine well.
Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Whisk together until just combined. Small lumps are fine. (*Don't over mix or it can create a dense and chewy cupcake)
Divide batter evenly into each slot about 2/3 full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface - It should spring back (You can also use a toothpick and push it through the center - it should come out clean).
Let the cupcakes cool in the pan for 10 minutes before removing. Then let them cool on a rack for at least 30 minutes before frosting.