Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

INGREDIENTS

• 3/4 cups vegan cane sugar or florida crystals
• 1/4 teaspoon salt
• 1/2 teaspoon almond extract
• 1 Can full fat coconut milk refrigerated at least 4 hours (overnight preferred)
• 1 teaspoon apple cider vinegar
• 1/3 cup canola oil
• 1/2 cup dark cocoa powder
• 1/4 teaspoon ground cloves
• 2 teaspoons ground cinnamon
• 3 tablespoons corn starch
• 1 cup non dairy milk (soy, almond, cashew, walnut, etc)
• 3 tablespoons agave nectar
• 1 teaspoon vanilla extract
• 3/4 teaspoons baking soda
• 1/4 teaspoon ground cayenne pepper
• 1/2 teaspoon baking powder
• 1 cup All purpose flour