Preheat the oven to 350F.
Line a 12-hole muffin pan with paper cups.
Whisk together the flour, ground cinnamon, baking powder and salt.
In another bowl, cream the butter and sugar until light colored. Add the eggs, one at a time, mixing after each addition.
Add the flour mixture mixture in three batches alternating with the milk and mixing after each addition.
Using an ice cream scoop, drop the batter evenly into the prepared muffin pan.
Bake for 20 to 25 minutes.
Cool in the pan for 10 minutes. Transfer to a wire rack.
Meanwhile, prepare the toppings.
Melt 1/4 c. of butter.
Whisk together 1/8 c. of sugar, 1/2 tbsp. of ground cinnamon and 1/4 tsp. of ground nutmeg.
While the cupcakes are still warm, dip the top of each cupcake in melted butter then roll in the cinnamon sugar. Cool the cupcakes completely.
Make the fudge. Measure 1/2 c. of chopped dark sweetened chocolate into a bowl. Add 1 tbsp. of softened butter.
Heat 4 tbsps. of cream to barely simmering. Pour into the chocolate, leave for 10 seconds then stir until smooth.
Garnish each cupcake with a tablespoonful or two of dark chocolate fudge before serving.