In a medium bowl combine flour, cinnamon and baking powder. Whisk to blend and set aside.

In a small saucepan combine butter and brown sugar. Place them over medium heat and whisk until the butter is melted and the mixture is smooth. Remove from heat and transfer to a large bowl. Let cool for about 5 minutes until no longer hot.

Preheat oven to 360 degrees F/ 180 degrees C.

Take small balls out of the dough and press them to the bottoms and the sides of the the muffin tin cups.

Let them cool until room temperature before frosting them.

Break the chocolate into pieces and place it in a small heatproof bowl together with 3 tbs of the cream. Place the bowl over a pan of gently simmering water (double boiler). Whisk with a rubber spatula until the chocolate is melted and the mixture is smooth. Let it cool for few minutes.

Whip the cream in a large bowl using an electric mixer. Combine it with the melted chocolate: it is easier if you first fold some of the cream into the chocolate. Repeat the procedure and then fold the mixture into the remaining cream. Mix carefully until the mousse is smooth and uniform.

Use a piping bag or a small spatula to frost the cupcakes.

Store the frosted cupcakes in airtight containers in the fridge.