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Preheat oven to 350°F. Line a 12 cup muffin pan with paper or silicone liners.
Whisk almond milk and apple cider vinegar in a medium bowl and let curdle for 5-10 minutes. Set aside.
Add sugar and butter to a large mixing bowl and whip with a hand mixer on medium speed until fluffy, about 3-5 minutes. Alternatively, you can use a stand mixer.
Add eggs, applesauce and vanilla extract and whisk until combined on low medium speed.
Slowly add almond milk mixture while mixing on low.
Add flour, cocoa powder, baking powder and salt and whisk on low until just combined and batter is smooth.
Pour batter evenly between 12 muffin tins. Bake for 14-15 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
Let cupcakes cool in the tin for a few minutes or so, then remove and let cool completely on a wire rack.
Once cupcakes are completely cool, frost, top with sprinkles if desired and serve.