Ancho Chili Devil's Food Cupcakes with Roasted Macadamias

1. 1

   Heat oven to 375F.

2. 2

   Butter a 9-inch square cake pan, line the bottom with parchment or waxed paper and butter the paper.

3. 3

   Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne.

4. 4

   Sift them together 3 times.

5. 5

   Using an electric mixer with alarge bowl, beat the butter and sugar together until light and fluffy.

6. 6

   Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume.

7. 7

   Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee.

8. 8

   Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee.

9. 9

   Finish with the remaining dry mixture and the vanilla extract.

10. 10

    Spread the batter in the prepared pan.

11. 11

    Bake until cakesprings back when touched lightly (30 - 35 min.).

12. 12

    Then turn out of pan and leave on the rack until completely cool.

13. 13

    Use a 2-1/2 inch cookie cutter to cut rounds from the cake.

14. 14

    Place the rounds in paper cupcake liners.

15. 15

    Make the topping: If the macadamias are raw, roast them in a 350F oven, turning once, until they just begin to color.

16. 16

    Place the chopped chocolate in a bowl, heat the whipping cream to the point of a boil and pour it over the chocolate.

17. 17

    Let cool to warm then drizzle itover the cupcakes.

18. 18

    Top with macadamia nuts.

* Per serving · 4 servings · Values may vary.