Ancho Chile Devil's Food Cupcakes with Mango Ice Cream

Instructions

Make the mango ice cream base:
In a medium bowl, whisk together the egg yolks and 3/4 cup of thesugar until blended.

In a heavy, large non-corrosive saucepan, bringthe milk, cream and 1 tablespoon of the remaining sugar to a gentle boil. Remove the saucepan from the heat. Gradually whisk about 1 cup ofthe hot milk and cream mixture into the beaten egg yolks until blended. Return this mixture to the saucepan. Continue cooking over medium-low heat, stirring constantly with a flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has thickened slightly. It is done when you can run your finger down the back of the custard-coated spoon and a path remains for several seconds. Do not let the custard come to a boil.

Remove the custard from the heat and strain through asieve into a stainless steel bowl. Place the bowl over a larger bowl of ice water and stir the custard for 5 to 10 minutes, or until cool. Remove the bowl of custard from the bowl of ice water. Cover the surface of the custard with plastic and refrigerate for at least 6 hoursor overnight, until very cold.

Peel the mangoes and cut the flesh away from the seeds. Put the fruit and the remaining 3 tablespoons of sugar into the bowl of a food processor, fitted with the metal chopping blade, and pur&eaceute;e until smooth. Store in the refrigeratoruntil ready to use.

Freeze the mango ice cream:
Scrape the chilled ice cream base mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions, adding the chilled mango purée for the final minute ofchurning. Transfer the ice cream to a storage bowl or container andsmooth the top. Cover the surface with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the ice cream overnight.

Cupcakes:
Position a rack in the center of the oven and preheat to 375°F. Brush the inside of two 6-cup jumbo muffin pans with butter.

Measure the first seven dry ingredients and sift together into a bowl. Sift again into another bowl, or onto a piece of parchment or waxpaper.

In a 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, beat the butter and sugar on medium speeduntil it appears light and fluffy, about one minute. Add the eggs,one by one, stopping to scrape down the side of the bowl ifnecessary. Continue beating for 23 more minutes or until the mixture has tripled in volume. Transfer the mixture into a large bowl.

Fold one-third of the flour mixture into the butter-egg mixture. Add half of the buttermilk and half of the coffee and combine well. Repeat, folding in one third of the dry mix and then the rest of the buttermilk and coffee, plus the vanilla extract. Finally, fold in theremaining dry mix.

Spoon the batter into the muffin cups, filling each cup only halfway. Bake for 18 to 20 minutes, or until a tester inserted into the center of a cupcake comes out clean.

Chocolate Frosting:
Place the chocolate in a medium bowl. In a small saucepan, set overmedium heat, bring the cream to a boil. Pour the hot cream over thechocolate. Let the mixture stand for 30 seconds to melt thechocolate. Gently whisk until smooth. Let the frosting cool and thicken slightly before icing the cupcakes.

Spread a thick layer offrosting onto each cupcake. Sprinkle the top of each cupcake with the toasted, chopped macadamia nuts.

To serve, place a cupcake inthe center of each dessert plate. Arrange 3 small scoops of the mango ice cream around each cupcake and garnish with mango slices.

Author's Comments

** Los Chileros de Nuevo Mexico brand, available at specialty food stores

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