Preheat oven to 375* F. Line a muffin tin with liners or just grease the tin- which ever you prefer.
In a large bowl, combine sugar, plant milk, canola oil, vanilla, lemon juice and espresso powder. Whisk well to combine.
Place a sifter on top of the liquids bowl, being sure to not dip the sifter into the liquid, and sift in the cocoa powder. Whisk well to combine.
Now add flour, salt, baking powder and baking soda into the sifter and sift into the bowl. Whisk to combine.
Portion batter into the lined or greased cupcake tin. Fill each liner about 2/3 of the way full.
Bake in a 375* oven for 18-22 minutes or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Mine were perfect in 20 minutes.
Let cool completely before decorating!