For the chocolate-cinnamon cupcakes with mulled wine figs, first preheat oven to 180 °C top/bottom heat.
Mix flour with cornstarch. Chop chocolate coating and melt in a water bath. Beat egg whites with salt until very firm. Cream butter with powdered sugar and vanilla sugar until very fluffy. Slowly mix in the yolks and stir in the melted chocolate coating. Fold in beaten egg whites and incorporate flour-starch mixture. Fill into muffin cups and bake at 180 °C top/bottom heat for approx. 15 minutes on the middle shelf. Allow to cool.
Mix ingredients for the topping. Chill. Spread on the cupcakes.
Cut figs in half or quarters. Melt sugar in a small saucepan with cinnamon stick and cloves. Deglaze with white wine and rum and boil down for 3-4 minutes. Add figs and remove from heat. Cover and let steep for about 15 minutes.
Arrange chocolate cinnamon cupcakes with mulled wine figs.