• Preheat oven to 350°F (180°C). Line 12-holes muffin tray with 10 paper liners - the recipe makes 10 muffins. Lightly spray oil on the paper to prevent the cupcakes from sticking to them.
• In a large mixing bowl, whisk milk, yogurt, and apple cider vinegar. Set aside for 5 minutes until it curdles - this is what we call the vegan 'buttermilk'.
• In another bowl, stir all the dry ingredients: flour, protein powder, cocoa powder, sugar, baking powder and salt. Set aside.
• In the bowl with the soy milk, stir in olive oil and vanilla extract.
• Stir in the dry ingredients into the wet ingredients in three addition to avoid lumps. Stir well between each addition. The batter should be fairly liquid by smooth with no lumps.
• Fill each cupcake liner up to 3/4 level.
• Bake on the center rack of your oven for 20 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
• Cool them down on a cooling rack for 2 hours before frosting. Don't frost if the cupcakes are hot, or the vegan chocolate frosting will melt.

Storage

• Store for up to 3 days in the fridge in an airtight cake box, or freeze for later.