Preheat oven to 400 degrees. Place vinegar in the vegan milk and set aside.
Sift flour, cocoa powder, cornstarch, baking soda, baking powder, and salt together in a bowl. Add the milk mixture, vanilla, earth balance and sugars, and mix by hand until just mixed. It will be lumpy.
Divide batter in half. Add chocolate chips in one batch, add the cayenne pepper, and smoked paprika in the other batch.
In paper lined cupcake pans scoop approx 1/4 cup batter and place in pans.
Bake for 5 minutes at 400 degrees Fahrenheit. Turn oven down to 325 and cook for another 10-20 minutes or until toothpick comes out clean. Let cupcakes cool before moving on to the next step.
The recipe above is for each frosting batch. In a heavy saucepan melt the butter and chocolate over low heat. Once melted and mixed well remove from the heat and let cool for 5 minutes.
In a large bowl beat the sugar, milk, and vanilla with electric mixer until smooth. Gradually add the chocolate mixture until light and fluffy.
Repeat with another batch except add the cinnamon, coffee, and cream cheese.
Frost the batch of cupcakes with the chocolate chips in them with the first batch of frosting and add chocolate chips. Repeat with the other set of cupcakes and frosting but omit adding the chocolate chips on top.