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1
Heat oven to 375F.
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2
Butter a 9-inch square cake pan, line the bottom with parchment or waxed paper and butter the paper.
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3
Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne.
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4
Sift them together 3 times.
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5
Using an electric mixer with alarge bowl, beat the butter and sugar together until light and fluffy.
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6
Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume.
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7
Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee.
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8
Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee.
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9
Finish with the remaining dry mixture and the vanilla extract.
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10
Spread the batter in the prepared pan.
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11
Bake until cakesprings back when touched lightly (30 - 35 min.).
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12
Then turn out of pan and leave on the rack until completely cool.
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13
Use a 2-1/2 inch cookie cutter to cut rounds from the cake.
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14
Place the rounds in paper cupcake liners.
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15
Make the topping: If the macadamias are raw, roast them in a 350F oven, turning once, until they just begin to color.
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16
Place the chopped chocolate in a bowl, heat the whipping cream to the point of a boil and pour it over the chocolate.
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17
Let cool to warm then drizzle itover the cupcakes.
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18
Top with macadamia nuts.
