Vegan chocolate cupcake

I made these vegan chocolate cupcakes sometime back. I saw it in Vaishali's blog and chocolate being my favourite flavour, I just had to try it. The cupcakes came out so well that people at home who are not big fans of chocolate cakes too loved them. The only addition I did was to add some walnuts to the cake.
Here is the recipe as adapted from Vaishali's.

Ingredients to make around 15 medium sized cupcakes
Almond milk: 1 cup (I used soy milk)
Vinegar: 1 tsp(I used apple cider vinegar)
Turbinado sugar: 3/4 cup(I used regular granulated sugar)
Canola or other flavorless vegetable oil: 1/3 cup(I used sunflower oil)
Vanilla extract: 2 tsp 
All-purpose flour/Maida: 1 cup
Cocoa powder: 1/3 cup
Baking soda: 3/4 tsp
Baking powder: 1/2 tsp 
A pinch of salt

Procedure
1. Preheat the oven to 170 degree C.
2. Sift together the flour, baking powder, baking soda, cocoa powder and salt and keep aside.
3. In a bowl, mix the soy milk and vinegar and set aside for a few minutes until it curdles.
4. Once the milk curdles, add the sugar, oil, vanilla extract and beat togeter until it turns frothy.(Around 2 to3 minutes. I used a hand mixer for this)
5. Add the flour mixture to the wet ingredients in two batches, mixing well until the mixture is fairly smooth. Don't overbeat.
6. Line a muffin pan with paper liners. Pour the batter into each liner, about 3/4 full. 
7. Bake for around 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
8. Frost the cupcake(optional) and enjoy.