• Preheat oven to 350 degrees.
• In a medium bowl, mix flour, baking soda, salt and cinnamon together.
• In a large bowl, blend on a low speed, all wet ingredients plus the sugar. Slowly add the dry ingredients mixing by hand until combined well. Add the chocolate chips last.
• Fill cupcake liners ⅔ of the way or less if you do not want them to rise above the liner. I over fill mine and they rise above the liner, the drawback is that I usually only get 18-19 cupcakes out of the batter. You will get 20-24 if you fill them ⅔ full.
• Bake for 20-25 minutes. Check them every 90 seconds or so after 20 minutes until they are just barely set. When using gluten-free flour, do not overbake! Take them out just before you think they are done, otherwise, they will be dry & crumbly.
• Let them cool, then spread frosting on top and sprinkle with mini chocolate chips or drizzle with melted chocolate chips.

For the Frosting:

• Microwave peanut butter & butter in a glass bowl for 30-60 seconds (until melted & runny). Stir in powdered sugar & vanilla. Slowly add the half & half until the mixture reaches the consistency you like. If you make this in advance and it becomes too stiff to spread, just pop it in the microwave again for a few seconds and it will loosen up.