Preheat oven to 350 degrees. Line a 12-capacity muffin tin with baking cups.
In a medium mixing bowl, whisk together the flour, cocoa mix, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and allspice. Set aside.
In the bowl of a standing mixer, cream the butter and sugars at medium speed for 2 minutes.
Add the eggs and vanilla bean paste and continue beating for another minute.
Reduce mixer speed to low, add the flour mixture to the butter mixture and mix until combined, scraping down the sides as needed.
Add the buttermilk and mix until just combined.
Spoon the batter into the prepared muffins tins, filling three-quarters full.
Bake for 15 - 17 minutes or until a toothpick inserted into the middle comes out clean. Let cool completely before icing.