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Preheat oven to 350 °F (177 °C). Now fill a 12-slot cupcake pan with liners and set aside.
In a medium bowl, combine the soy milk and apple cider vinegar then let it sit for 10 minutes to create vegan buttermilk. It will curdle and thicken slightly.
In a large bowl with a mesh strainer on top (or use a Flour Sifter), sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
In the bowl with the buttermilk, add the applesauce, oil, sugar, and vanilla then whisk to combine well.
Pour the wet ingredients into the large bowl of dry ingredients and whisk together until just combined. (*Don't over mix or it can create a dense and chewy cupcake- a few small lumps are fine)
Divide batter evenly into each liner about ⅔ 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 push a toothpick through the center - it should come out clean from wet batter.
Let the cupcakes cool in the pan for 10 minutes before removing them. Now completely cool on a rack for at least 30 minutes before frosting.