Anco Chili Devil's Food Cupcakes with Roasted Macadamias
- 1 1/4 cups cake flour
- 1/2 cup cocoa powder
- 3 tablespoons ancho powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 10 tablespoons butter, unsalted at room temperature
- 1 1/2 cups sugar
- 3 Large eggs
- 1/2 cup buttermilk
- 1/2 cup coffee hot dark
- 1 teaspoon vanilla extract
- 1/2 cup macadamia nuts lightly roasted, whole or chopped about 4 ounces
- 4 ounces chocolate (semi-sweet) chopped
- 1/2 cup heavy whipping cream
- Heat oven to 375F (190C).
- Butter a 9 inch square cake pan, line the bottom with parchment or waxed paper and butter the paper.
- 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 13 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee.
- Fold in another 13 of the dry mixture then the remaining buttermilk and coffee.
- Finish with the remaining dry 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.
- 5.
- Use a 2 1/2 inch cookie cutter to cut rounds from the cake.
- Place the rounds in paper cupcake liners.
- 6.
- Make the topping: If the macadamias are raw, roast them in a 350F (180C) oven, turning once, until they just begin to color.
- Place the chopped chocolate in a bowl, heat the whipping cream tii 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.
cake flour, cocoa powder, ancho powder, baking soda, baking powder, cayenne pepper, salt, butter, sugar, eggs, buttermilk, coffee, vanilla, nuts, chocolate, heavy whipping cream
Taken from recipeland.com/recipe/v/anco-chili-devils-food-cupcakes-3068 (may not work)