Chocolate and Chile Cupcakes

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Chocolate Cupcakes: 

6 tablespoons unsalted butter, cut into pieces

1/2 cup unsweetened Dutch-processed cocoa

1/3 cup freshly brewed coffee

1 cup all-purpose flour

1 cup packed light brown sugar

1 teaspoon ground cinnamon

3/4 teaspoon ground ancho chile powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1/4 teaspoon ground cayenne

1/3 cup sour cream

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

Bittersweet Glaze:

1 tablespoons unsalted butter, cut into small pieces

2 ounces chopped bittersweet chocolate

1 teaspoon honey

Large pinch ancho chile powder

Pinch kosher salt 

Whole dried chiles and edible gold dragees, for garnish, optional