Preheat oven to 350 degrees F. Prepare two cupcake tins by lining them with 18 cupcake wrappers.

In a large mixing bowl, mix the whole milk and white vinegar. Let sit for 5 minutes.

In a separate large mixing bowl, combine the flour, sugar, cocoa, salt, and baking soda. Whisk together to combine.

In the bowl with milk and vinegar, add the vegetable oil, vanilla extract, and brewed coffee. Mix to combine.

Gradually add in the bowl of dry ingredients and whisk together until you have a smooth batter with no lumps.

Spoon the batter into the cupcake liners, filling each one a little over halfway full.

Bake for 18-20 minutes, until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the tin for 5 minutes and then transfer to a wire rack to cool completely. Allow to cool completely before frosting.