For the Cupcakes:
1 cup (250 ml) non-dairy milk
1 teaspoon apple cider vinegar
3/4 cup (150 grams) granulated sugar
1/3 cup (79 ml) vegetable oil
1 teaspoon vanilla extract
1 cup (125 grams) all-purpose flour
1/3 (40 grams) cup cocoa
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

For the Frosting:
3/4 cup (1 1/2 sticks, 170 grams) vegan margarine (I used Earth Balance)
1/2 cup (106 grams) non-hydrogenated shortening (I used Spectrum Organics)
2 1/2 cups (288 grams) powdered sugar (I used Wholesome Sweeteners)
2 teaspoons pure vanilla extract
1/4 (30 grams) cup cocoa powder
Chocolate sprinkles for decorating