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Begin by positioning a rack in the center of your oven, then preheat to 350 degrees F (175 degrees C). Take a mini-loaf baking pan and coat the inside generously with cooking spray. Set aside.
In a microwave-safe bowl, combine the butter, freshly brewed coffee, cocoa powder, and milk. Cover the bowl with plastic wrap and microwave on high until the butter is fully melted, approximately 3 minutes. Remove from the microwave and whisk until well combined.
In a large mixing bowl, whisk together the flour, granulated sugar, cinnamon, chipotle powder, baking soda, baking powder, and salt. In a separate, smaller bowl, beat together the sour cream, eggs, and vanilla extract. Pour the hot cocoa mixture into the bowl with the dry ingredients and whisk to combine. Then, add the sour cream mixture, stirring until just combined.
Divide the batter evenly among the mini-loaf cavities, filling each about 3/4 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
Once baked, allow the mini-loaves to cool in the pan on a wire rack for 10 minutes. After 10 minutes, carefully run a knife around the edges of each loaf to loosen them from the pan. Remove the loaves from the pan and place them on the wire rack to cool completely.
Before serving, dust the tops of the cooled mini-loaves with confectioners’ sugar. For a decorative touch, use small stencils (such as hearts or other festive shapes) placed on the loaves before dusting to create fun patterns.