Preheat oven to 350 degrees F and line a muffin tray with 12 liners. In a small bowl, mix the almond milk and apple cider vinegar, then set aside for at least 5 minutes. In a larger bowl, combine all dry ingredients (flour, cocoa powder, granulated sugar, baking soda, baking powder, salt). Then, add the vegetable oil, the milk/ACV mixture, vanilla extract, almond extract, and chocolate chips to the dry ingredients. Mix until smooth. Using a 1/4 cup measure, fill all lined muffin tins. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool completely before icing. Fill a piping bag or a ziploc bag with vanilla frosting. If using a ziploc, push the icing to one corner and cut off the tip with scissors. First, make two dots for the eyes, topping them with chocolate chips. Then, create the mummy wrapping by drawing horizontal and diagonal lines with the icing. Let the icing set or enjoy right away.
