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1
In a saucepan, combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.
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2
Meanwhile, line 15 muffin pan cups with foil-and-paper liners.
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3
In a large mixing bowl, combine cake mix, instant coffee, cinnamon, and either chili powder or cayenne.
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4
Using an electric mixer on low speed, beat in water and whole egg. Increase speed to medium and beat about 2 minutes more.
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5
To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean, nonreactive (glass or ceramic) bowl.
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6
Gradually beat in sugar until stiff and glossy.
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7
Preheat oven to 350 degrees Farenheit.
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8
Remove chocolate mixture from refrigerator and wrap about 1 teaspoo of the mixture around each macadamia nut, shaping it into a ball. Set aside.
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9
Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping TB of meringue on top, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push inches.
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10
Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25 to 30 minutes.
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11
Cool in pans on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pans. Place on wire racks set over wax paper and cool completely.
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12
In a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.
