1. Preheat the oven to 180 degrees Celsius (350 degree Fahrenheit) and line a 12 bun tin case with 12 paper cases 

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2. Sift together the flour,cocoa powder and baking powder in a bowl

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3. Next add the cinnamon, chilli powder, cayenne pepper and salt to the bowl.

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4. Put the butter and caster sugar in a separate bowl and beat together until light and fluffy

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5. Add the vanilla extract then add the eggs, a little at a time, beating after each addition

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6.Add half of the flour mixture and the milk and beat until incorporated 

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7. Add the remaining flour mixture and mix together well

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8. Spoon the mixture evenly into the 12 paper cases ( don't fill right to the top- remember the cupcakes with rise whilst baking)

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9. Bake for 20 minutes or until the cupcakes are well risen and firm to touch 

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10. Transfer to a wire rack and leave to cool 

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11. To make the frosting put the butter in a bowl and beat until light a fluffy

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12. Add the icing sugar, cocoa powder, milk, vanilla extract and cinnamon to the bowl and beat together until well combined 

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13. Spoon the mixture into a pipping bag and fit with a star shaped tip

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14. Decorate each cupcake using the swirlling motion

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15. Sprinkle grated chocolate over the top of the cupcakes 

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