Eggless Chocolate Cupcakes

Preheat the oven to 350 °F (175 °C) and line two muffin pans with a total of 16 cupcake liners.
In a large mixing bowl, stir together the milk and vinegar. Let sit for 5 minutes.
1 1/2 cups (355 ml) milk of choice, 1 1/2 teaspoons white vinegar
Then stir in the oil, brown sugar, granulated sugar, and vanilla extract.
1/2 cup (120 ml) olive oil, 2/3 cup (133 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 2 teaspoons vanilla extract
In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. The batter will be almost as thin as water.
1 1/2 cups (188-207 grams) flour, 1/2 cup (58 grams) Dutch-process cocoa powder, 1 1/4 teaspoons baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt
Fill the liners slightly more than halfway full and bake for 16-18 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). They will be very, very soft but will firm up as they cool.
Let cool for 5 minutes, then turn out onto a wire rack to cool completely. Unfrosted cupcakes can be kept at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

In a small saucepan over medium-low heat, mix together the chocolate, milk, coconut oil or butter, vanilla extract and salt.
3 cups (510 grams) semi-sweet chocolate chips or chopped chocolate, 3/4 cup (180 ml) milk of choice, 3/4 cup (168 grams) refined coconut oil, 1 tablespoon vanilla extract, 3/8 teaspoon salt
Stir until melted, and then gradually whisk in the powdered sugar until completely smooth. Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator), and then place the pan in the refrigerator for about 30-50 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes.
1 cup (120 grams) powdered sugar
Pipe a swirl on top using Wilton tip 1M or spread it on.
Top with chocolate sprinkles. Place leftover frosted cupcakes in a container and refrigerate for up to 3 days or freeze for up to 3 months. They're fine for a day at room temp.