Cooking Index - Cooking Recipes & IdeasAncho Chili Devil's Food Cupcakes With Roasted Macadamias Recipe - Cooking Index

Ancho Chili Devil's Food Cupcakes With Roasted Macadamias

Type: Fruit
Courses: Dessert
Serves: 9 people

Recipe Ingredients

  For The Cake
1 1/4 cups 78g / 2.8ozCake flour
1/2 cup 55g / 1.9ozUnsweetened cocoa powder
3 tablespoons 45mlAncho chili powder
1 teaspoon 5mlBaking soda
1/4 teaspoon 1.3mlBaking powder
1/4 teaspoon 1.3mlCayenne pepper
1/2 teaspoon 2.5mlSalt
10 tablespoons 150mlUnsalted butter at room temp
1 1/2 cups 297g / 10ozSugar
3 cups 594g / 20ozEggs (large)
1/2 cup 118mlButtermilk
1/2 cup 118mlHot dark coffee
1 teaspoon 5mlPure vanilla extract
  For The Topping
1/2 cup 73g / 2.6ozMacadamias - lightly roasted whole or chopped
4 oz 113gSemisweet chocolate - chopped
1/2 cup 118mlWhipping cream

Recipe Instructions

Heat oven to 375F. Butter a 9" 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 a large 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 cake springs 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 degree oven, turning once, until they just begin to color. Place the chopped chocolate in a bowl, heat the whipping cream until the point of a bowl and pour it over the chocolate. Let cool to warm then drizzle it over the cupcakes. Top with macadamia nuts.

Great Holiday Baking (Woman's Day Magazine)


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