Preheat your oven to 350°F (175°C) and line two cupcake tins with liners. Lightly spray the inside of the liners with cooking spray to prevent sticking. This recipe yields around 18-20 cupcakes.

In a small bowl or measuring cup, mix the apple cider vinegar with milk and set aside to curdle slightly.

In a large mixing bowl or the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda, salt, and espresso powder. Stir until evenly mixed.

Add the oil, milk and vinegar mixture, vanilla extract, almond extract, and applesauce. Mix on low speed until just combined, being careful not to overmix. Scrape down the sides of the bowl as needed.

Divide the batter evenly among the cupcake liners, filling each about three-quarters full. Depending on how much you fill, you may end up with 18 or 20 cupcakes.

Bake the cupcakes for 20 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely before frosting.

Once cooled, decorate your cupcakes with your favorite frosting and enjoy!