Ancho Chili Devil's Food Cupcakes with Roasted Macadamias

Instructions

Heat oven to 375°F. Butter a 9-inch square cake pan, line the bottom with parchment or waxed paper and butter the paper. Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne. Sift them together 3 times.

Using an electric mixer with alarge bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume.

Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee. Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee. Finish with the remaining dry mixture and the vanilla extract.

Spread the batter in the prepared pan. Bake until cakesprings back when touched lightly (30 - 35 min.). Then turn out of pan and leave on the rack until completely cool.

Use a 2-1/2 inch cookie cutter to cut rounds from the cake. Place the rounds in paper cupcake liners.

Make the topping:
If the macadamias are raw, roast them in a 350°F oven, turning once, until they just begin to color. Place the chopped chocolate in a bowl, heat the whipping cream to the point of a boil and pour it over the chocolate. Let cool to warm then drizzle itover the cupcakes. Top with macadamia nuts.

Author's Comments

Blended with the cocoa and coffee, the chili powder is only mildly hot and adds something approximating a fruit flavor.

Ancho chili powder can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or coffee grinder.

Similar Recipes

devil's food cupcakes