Spicy Ganache Frosting

1. Heat heavy cream in a saucepan over medium heat, until scalding.  Place chopped chocolate in a large heatproof glass bowl and pour hot cream on top.  Let sit for a few minutes to allow the chocolate to begin melting. 
2. After a few minutes add in the cinnamon and cayenne pepper and stir until smooth and everything is well incorporated. 
3. Let sit at room temperature for a few hours to firm up.  Once firm, use a hand mixer to whip the ganache until fluffy.

Cupcakes

1. Preheat oven to 350°F.  Line a 12 cup standard size muffin pans with paper liners.  Line a second pan with two paper liners.  Set aside.
2. In a large bowl whisk together dry ingredients, flour, cocoa powder, baking powder, baking soda, and salt, cinnamon, chili powder, and cayenne pepper.
3. In a separate medium size bowl, whisk eggs and sugar together until combined.  Mix in vanilla and vegetable oil.  Add the wet ingredients to the dry ingredients and stir to combine.  Next, add in the whole milk until incorporated.  Batter will be thin.
4. Fill the prepared cupcake liners 1/2 full with batter.  Bake for 18-22 minutes, or until the cakes are spongy and spring back when lightly touched and a toothpick comes out clean from the center.  (Cupcakes will bake up relatively flat).
5. Allow to cool completely before frosting.  Once cool, decoratively pipe frosting onto cupcakes, or use an offset spatula to spread on frosting.  (If desired, place sprinkles on top of cupcakes.)