Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

Mexican Hot Chocolate Cupcake

• 1 cup non dairy milk (soy, almond, cashew, walnut, etc)
• 1 teaspoon apple cider vinegar
• 3/4 cups vegan cane sugar or florida crystals
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup All purpose flour
• 1/2 cup dark cocoa powder
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cayenne pepper
• 3/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

1. Heat oven to 350 degrees F and line muffin pan with paper or foil liners
2. 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.
3. 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.
4. Pour into liners, using 1/4 cup batter. Bake 18-20 minutes until a toothpick comes out clean.
5. Transfer to a cooling rack.

Coconut Milk Whipped Cream

• 1 Can full fat coconut milk refrigerated at least 4 hours (overnight preferred)
• 3 tablespoons agave nectar
• 1 teaspoon vanilla extract
• 3 tablespoons corn starch

1. Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss
2. With an electric mixer, whip cream together with ingredients until soft peaks begin to form.
3. Add agave, vanilla and corn starch and whip. You may need to add just a bit more corn starch to thicken it up.
4. Use immediately or store