These vegan mint chocolate cupcakes are a satisfying sweet. The use of vinegar, although not a usual ingredient in baking (except in pie dough), creates a cupcake with a tender crumb. Similarly, canola oil yields a very moist cake (you won't even miss the butter!). To top of these delicious cupcakes is a minty frosting with chocolate ganache. Serve these vegan mint chocolate cupcakes with a tall glass of soy milk.