For the cupcakes:
1 cup unsweetened almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1-1/2 teaspoons pure vanilla extract
1 vanilla bean, split lengthwise and scraped

For the ganache:
1/3 cup almond milk
heaping 1/3 cup semisweet chocolate chips
1 tablespoon Earth Balance or margarine
2 tablespoons corn syrup or pure maple syrup