Preheat oven to 350 F and line cupcake tin with liners.
Sift together flour, cocoa powder, cinnamon, clove, and baking soda. Set aside
In large mixing bowl, combine butter and both sugars. Cream together until light and fluffy, then beat in eggs one at a time, adding the vanilla and almond extracts with the last egg.
With the mixer on low, slowly begin to add half the flour mixture. Mix in the Dr Pepper and buttermilk, then add the remaining flour mixture. Mix only until just combined.
Divide the mix into the cupcake papers, filling each about 2/3 full.
Bake until they pass the toothpick test, about 18 to 20 minutes.
Remove from oven and let cool completely in pan before frosting.