The buttermilk needs to prep for at least 10 minutes before you use it in this recipe. In a medium bowl, mix the almond milk, vegan yogurt, and vinegar.
Set aside for 10 minutes.
Pre-heat the oven to 350 F (175 C).
Line your baking tray with cupcake liners.
Sift together all your dry ingredients in a large bowl.
In a microwave-safe bowl, mix the coconut oil and vegan chocolate chips.
Microwave the chocolate mixture for 10 seconds at a time, stirring the mixture with a fork until the chocolate is fully melted.
Do not proceed to the next steps until the oven is pre-heated, and the buttermilk has had time to sit. You need to move quickly through the last steps. Otherwise, your cupcakes will not rise properly.
Add your chocolate mix, and vanilla to your buttermilk mix, and stir. It's ok if the chocolate doesn't mix in.
Pour the wet ingredients into the dry ingredients, and stir just until evenly mixed. Move quickly!
Spoon the cupcake batter into liners. Fill 2/3 full. Otherwise, you run the risk of your cupcakes being dense or sinking in the middle.
Bake for 20-25 minutes, or until the tops are springy to the touch.
*Note on coconut oils: If you use refined coconut oil, the coconut flavor will not be detectable in the final product. If you don't want to use coconut oil, feel free to substitute with your favorite neutral oil.