Preheat oven to 325 degrees.
Line a muffin pan with 12-15 large cupcake liners.
In a small bowl add the goat milk, apple cider vinegar and vanilla.
In another medium bowl whisk the gluten free flour, cocoa powder, baking powder, baking soda and salt.
In a stand mixer beat the vegan butter with the white and brown sugar.
Add the eggs and beat well, scraping sides of bowl.
Alternately add the goat milk mixture and the dry ingredients to the egg mixture.
Scrape down sides of bowl and beat the mixture well for a couple of minutes.
I like to use an ice cream scoop to drop batter into cupcake liners.
This allows for even looking cupcakes.
Bake in oven for 20-25 minutes.
Remove and cool.