Start by preheating the oven to 350 Degrees Fahrenheit if using an aluminum pan. If using a glass pan or dark aluminum pan, preheat the oven to 325 degrees Fahrenheit.
Grease and flour an 8x8 baking pan and set aside to use later.
Now grab a large mixing bowl and add flour, cocoa powder, sugar, baking soda, salt, cinnamon and ground paprika or cayenne pepper, with a fork mix the ingredients together until combined.
Pour in a cup of boiling water or hot coffee, oil, vinegar and vanilla extract over the dry ingredients and whisk together until the last bit of flour disappears.
Take the prepared 8x8 baking dish and scrape the cake batter into the pan and tap a few times against the counter lightly to remove any air bubbles from the batter.
Place the unbaked cake into the oven and bake for 27-35 minutes until a toothpick comes out mostly clean but still contains some crumbs.
Let the cake cool completely at room temperature.
Once the cake has cooled add softened butter, powdered sugar, vanilla extract and cinnamon to a medium sized mixing bowl.
Add in 1 tablespoon of milk and beat on low using a hand mixer until the ingredients start to come together.
Add another tablespoon of milk and beat again until the frosting is smooth and creamy.
Frost the cooled chocolate cake and top with chocolate jimmy sprinkles or mini chocolate chips.
Slice the cake and enjoy on its own or with a scoop of vanilla ice cream.