mexican hot chocolate cupcakes

  For mom's spanish party I made mexican hot chocolate cupcakes.  They were really good. Here is the recipe:

What You Need:

• 1cup non dairy milk (soy, almond, cashew, walnut, etc)
• 1teaspoon apple cider vinegar
• 3/4cups vegan cane sugar or florida crystals( I use coconut sugar)
• 1/3cup canola oil
• 1teaspoon vanilla extract
• 1/2teaspoon almond extract
• 1cup All purpose flour
• 1/2cup dark cocoa powder
• 2teaspoons ground cinnamon
• 1/4teaspoon ground cloves
• 1/4teaspoon ground cayenne pepper
• 3/4teaspoons baking soda
• 1/2teaspoon baking powder
• 1/4teaspoon salt
  What You Need To Do:
   preheat oven to 350 F and line cupcake pan with your choice of liner 
   Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract to the curdled mixture and beat until foamy.
   In a separate bowl, sift together, flour, cocoa powder, spices, baking soda and powder, and salt. Add in two batches to the wet ingredients and beat until no lumps remain.
  
  
  Pour into liners, using 1/4 cup batter.
   Bake 18-20 minutes until a toothpick comes out clean
  
  
  transfer to a cooling rack and let cool. then frost them.
  
  
  I use a simple chocolate frosting. 
  
  
  ENJOY!