Mexican Hot Chocolate Cupcakes

INGREDIENTS

• 1 cup coconut milk
• 1 tablespoon ground flaxseeds
• 3/4 cup all-purpose flour
• 2 tablespoons corn flour or very fine cornmeal
• 1/4 cup almond meal
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne pepper (more or less to taste)
• 1 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• For Frosting:
• 1/2 cup butter or margarine, room temperature
• 3-3 1/2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk or soymilk