Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cocoa powder, salt, baking powder, baking soda and cinnamon for 30 seconds, set aside. In the bowl of an electric stand mixer fitter with the paddle attachment, whip together butter, 1 Tbsp vegetable oil and sugar until pale and fluffy, occasionally scraping down sides and bottom of bowl.
Add white wine vinegar to a liquid measuring cup then add in enough milk to reach 1/2 cup, whisk together (it will curdle) then working in three separate batches add 1/3 of the flour mixture alternating with 1/2 of the milk mixture, mixing just until combined after each addition and ending with flour mixture.
Divide batter among 12 paper lined muffin cups, filling each 2/3 full (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 18 - 20 minutes. Allow to cool in muffin tin several minutes then transfer to a wire cooling rack to cool completely.