Preheat oven to 350°F

In medium bowl, combine flour, cookie crumbs, baking powder, 1 tsp. cinnamon and salt.

In large mixer bowl, beat 1 stick butter and granulated sugar with mixer until light and fluffy. Add eggs, molasses, and vanilla extract and beat until well combined.

Gradually beat half of dry ingredients into butter mixture. Continue mixing while alternately beating in remaining flour mixture and 1/2 cup milk.

Scoop batter into paper-lined muffin cups. Bake 20 to 25 minutes. Cool in pans 10 min.; remove from pans. Cool completely.

Beat remaining 1 stick butter, powdered sugar, vanilla bean seeds (scraped from inside of vanilla bean) and remaining 1/4 tsp. cinnamon in a mixing bowl until smooth. Continue mixing while slowly adding remaining 1/4 cup milk. Gently mix in chocolate. Spread over tops of cupcakes. Garnish with additional chocolate chunks, if desired.