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For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 regular-size cupcake liners.
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In a medium bowl, combine the sugar, all-purpose flour, cake flour, cocoa, cayenne powder, salt, baking soda and cinnamon.
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Set the bowl aside.
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In the bowl of an electric stand mixer fitted with a paddle attachment, beat the oil and eggs on low speed until combined.
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Add the red food coloring and vanilla extract.
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Continue beating until the mixture is well combined.
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Turn the mixer to the lowest speed and add the flour mixture and buttermilk, alternating between the two, beginning and ending with the flour mixture.
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Fill the cupcake liners approximately half full with batter and bake until the cupcakes are set and a toothpick is removed cleanly, 20 to 25 minutes.
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Cool the cupcakes completely.
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For the frosting: In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy.
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Scrape down the sides of the bowl as needed.
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Add the cinnamon, vanilla extract and salt.
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With the mixer on low, begin adding the powdered sugar, alternating with the schnapps, until the desired consistency is reached and the mixture is smooth.
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Frost each cupcake with the fiery cinnamon cream cheese frosting and serve.
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This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
