Preheat oven to 350 degrees F (180 degrees C).
Line a cupcake tin with paper liners.
Bring Coffee (1/2 cup) to room temperature, and mix together with Unsweetened Almond Milk (1/2 cup), Apple Cider Vinegar (2 tablespoon), Canola Oil (1/2 cup) and Vanilla Extract (2 teaspoon).
In a large bowl, mix together the Gluten-Free All-Purpose Flour (1 1/2 cup), Granulated Sugar (1 cup), Baking Soda (1 teaspoon), Salt (1/2 teaspoon), Xanthan Gum (3/4 teaspoon), Unsweetened Cocoa Powder (1/3 cup) and Ground Cinnamon (1 teaspoon).
Add the wet ingredients to the dry, and mix until there are no clumps of dry ingredients. Try to not over mix, or the cakes won't rise as much. Pour evenly into cupcake tin.
Bake for about 18 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbles of cake on it. Set cakes aside, and let them cool completely before frosting.
Melt the Dark Chocolate (1 ounce) in a small bowl, and set aside. In a medium bowl, beat together Buttery Spread (16 tablespoon) and Unsweetened Cocoa Powder (1 tablespoon).
Add more Unsweetened Cocoa Powder (2 tablespoon) and Unsweetened Almond Milk (2 tablespoon) and beat until smooth. Add the Powdered Confectioners Sugar (2 1/2 cup), one cup at a time, taste testing as you go.
Add the Vanilla Extract (1 teaspoon) and dark chocolate, and incorporate. Add Cayenne Pepper (to taste). Using a spatula, stuff a pastry bag full of frosting, and swirl on top of each cupcake.
Dust each cupcake with a hint of cayenne pepper, and enjoy!