Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
In a bowl, mix the plant-based milk with vinegar and let sit for 5 minutes.
Whisk in the sugar, oil, vanilla, and coffee concentrate until smooth and sassy.
In another bowl, sift together flour, cocoa powder, baking soda, and salt.
Add dry ingredients to the wet mix, stir gently until just combined—don’t overbeat it like your ex’s ego.
Pour batter evenly into liners, filling ¾ of the way.
Bake for 20–22 minutes, or until a toothpick comes out clean and victorious.
Cool completely before frosting (patience, darling).
For the buttercream, beat vegan butter until fluffy. Add powdered sugar gradually.
Mix in coffee, vanilla, and a splash of milk until smooth, then pipe or spread onto cupcakes like the queen you are.