You don't need any special ingredients for these decadent vegan chocolate cupcakes!
In a medium-sized bowl whisk together the flour, sugar, salt, cocoa powder, and baking powder until well combined.
Make a well in the center and whisk in vegetable oil, vanilla, water, and vinegar and whisk until smooth.
Fill lined muffin tins 3/4 full and bake at 350 degrees for 18-20 minutes or until a toothpick inserted in the center comes out clean.
All the cupcakes to cool completely while you make the frosting.
In the bowl of a stand mixer beat the butter on medium speed until light and fluffy, about 5 minutes.
Add powdered sugar 1 cup at a time, beating until just incorporated after each addition. Beat in sifted cocoa powder and mix well.
Scrape down the sides of the bowl with a spatula, add vanilla, and beat again for an additional 30 seconds.
To decorate: fit a piping bag with a Wilton 1M piping tip and decorate your completely cooled cupcakes.
Baker's Note: You'll need a pretty good balance of butter to powdered sugar to avoid needing milk or cream to reach the right consistency. A good pipeable buttercream is stiff but flexible. 3 1/2 cups powdered sugar worked perfectly for me!