Cupcakes: Preheat the oven to 350° F. Line muffin pans with paper baking cups. In a small saucepan, melt chocolate over low heat, stirring constantly. Scrape melted chocolate into a medium bowl and let it cool slightly. Whisk in oil and sugar until smooth, then whisk in egg. In a small bowl, whisk flour, cocoa powder, baking powder, cayenne pepper and salt. Add half of dry ingredients to chocolate mixture along with 1/2 C. of coffee and 1/2 C. of buttermilk; whisk until smooth. Add remaining dry ingredients, coffee and buttermilk; whisk until smooth. Divide batter evenly among the pans. Bake at 350° F. about 15 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.
Ganache: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour cream over the chocolate. Let stand for 2 minutes and stir. Add butter, vanilla extract, powdered sugar, cinnamon, cocoa powder and salt; mix until smooth. Let stand, stirring occasionally until slightly thickened. When cupcakes are cool, drizzle each with ganache and garnish with fruit of your choice.
Notes: Mexican chocolate can be found with the hot drink mixes or in the Latin food aisle.
