Preheat oven to 350F with a rack in the middle of the oven. Line a standard muffin tin with paper cups and set aside. Place soy milk in a jar and add the apple cider vinegar. Place the lid on the jar and shake gently to combine. Let sit for 15 minutes to curdle.

Put cocoa powder in a large heatproof bowl. Add boiling water and whisk until a smooth paste forms. Whisk in curdled milk, oil, aquafaba, and 3/4 tsp vanilla until combined. In a medium bowl, sift flour with baking soda, baking powder, salt, and granulated sugar. Add the dry ingredients to the wet ingredients, and stir to combine.

Spoon the batter into the muffin cups until they are half full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out with just a few crumbs. Let cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Meanwhile, make the filling. Empty the packet of pudding into a mixing bowl with the creamer. Using a stand mixer or hand mixer, beat on slow for 3-5 minutes until light and creamy. Spoon the filling into a pastry bag with the tip cut off. (No pastry tip needed). Set aside.

Next, make the frosting. Place the vegan butter and shortening in the bowl of a stand mixer and beat until smooth. Add the powdered sugar 1/2 cup at a time, alternating with the non-dairy milk and 1/2 tsp vanilla, until it is smooth and creamy. Set aside.

When the cupcakes have cooled, use a small knife or a cupcake corer to make a small well in the center of each cupcake. (Remove the cupcake bits to snack on). Using the pastry bag with the pudding filling, pipe the filling into the well to be level with the top of each cupcake.

Spoon a dollop of frosting on top of each cupcake, thus covering the filling. Smooth the frosting with a regular or offset spatula. Decorate as desired with whatever you have on hand.

Store frosted cupcakes in the refrigerator in an airtight container.