In a small saucepan melt chocolate over low heat; let cool.
Grease and flour twelve 21/2-inch muffin cups. In a small bowl stir together flour, cinnamon, chili powder, baking powder, and salt; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with a mixer on medium to high 30 seconds. Gradually add sugar, beating on medium until combined. Scrape sides of bowl. Beat 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and vanilla. Beat in flour mixture until just combined.
Spoon batter two-thirds full into prepared cups. Bake 15 minutes or until a toothpick inserted in center comes out clean. Cool in cups 5 minutes. Transfer cakes to rack; cool completely.
Split each cake horizontally. Spread bottom half with Cream Cheese Frosting. Add tops. Spread tops with remaining frosting. Decorate with jelly beans. (If desired, use purchased black decorating icing to pipe dots onto cupcake tops.)
In a large bowl beat cream cheese, butter, and vanilla with a mixer on medium speed until light and fluffy. Gradually beat in enough powdered sugar make frosting spreading consistency.