In a large bowl add the non-dairy milk, apple cider vinegar, granulated sugar, oil and vanilla extract.
Beat at medium speed with an electric mixer for about a minute or two until well mixed. Scraping down a couple of times.
To the same bowl add the flour, cocoa powder, baking powder and salt.
Mix until well blended, scrapping down the sides.
Cover the bottom of each cupcake liner with a heaping tablespoon full of the batter.
Place a dollop (a little more than a teaspoon) of the chocolate filling in the center. Do not let the filling touch the side of the liners because when you put the rest of the cupcake batter on top you want it yo be all around the filling so the cupcakes bake closed.
Evenly divide the rest of the batter on top of each cupcake and have this touch the liners enclosing the filling.
Bake at 350 degrees for 23 minutes.
Let cool completely before frosting.