Preheat oven to 350 degrees. Lightly spray mini cupcakes. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occationally, about 4 minutes. Stir in chocolate chips.
Spoon batter 3/4 full into each mini cup. Bake 15 to 20 minutes or until puffed and center is just firm to touch. Transfer cupcakes to racks and cool completely.
Using electric mixer, beat butter until fluffy. Gradually beat in sugar, then cream and vanilla. Add almond extract and yellow food coloring, 1 drop at a time until desired shade is reached. Put in small zip-lock bag and squeeze little blobs on top of muffins.