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Anco Chili Devil's Food Cupcakes with Roasted Macadamias

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Recipe

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

 
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
For the cake
1 ¼ cups cake flour
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½ cup cocoa powder
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3 tablespoons ancho powder
*
1 teaspoon baking soda
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¼ teaspoon baking powder
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¼ teaspoon cayenne pepper
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½ teaspoon salt
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10 tablespoons butter, unsalted
at room temperature
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1 ½ cups sugar
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3 Large eggs
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½ cup buttermilk
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½ cup coffee
hot dark
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1 teaspoon vanilla extract
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For the topping
½ cup macadamia nuts
lightly roasted, whole or chopped about 4 ounces
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4 ounces semi-sweet chocolate
chopped, null, null
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½ cup heavy whipping cream
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Ingredients

Amount Measure Ingredient Features
For the cake
296 ml cake flour
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118 ml cocoa powder
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45 ml ancho powder
*
5 ml baking soda
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1.3 ml baking powder
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1.3 ml cayenne pepper
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2.5 ml salt
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1.5E+2 ml butter, unsalted
at room temperature
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355 ml sugar
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3 Large eggs
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118 ml buttermilk
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118 ml coffee
hot dark
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5 ml vanilla extract
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For the topping
118 ml macadamia nuts
lightly roasted, whole or chopped about 4 ounces
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115.6 ml/g semi-sweet chocolate
chopped, null, null
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118 ml heavy whipping cream
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Directions

Blended with the cocoa and coffee, the chili powder is only mildly hot and adds something approximating a fruit flavor.

  1. Heat oven to 375℉ (190℃). Butter a 9 inch 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.

  1. 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.

  2. Fold ⅓ dry mixture into the butter-egg mixture, then add ½ the buttermilk and ½ the coffee. Fold in another ⅓ of the dry mixture then the remaining buttermilk and coffee. Finish with the remaining dry dry mixture and the vanilla extract.

  3. 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 2½ 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 350℉ (180℃) 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.

[Note: Ancho chili powder can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or coffee grinder. The powder should be available at markets featuring Soutwestern ingredients or may be ordered by mail from G. B. Ratto & Co., 800-325-3483.]



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 43345% from fat
 % Daily Value *
Total Fat 22g 33%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 218mg 9%
Total Carbohydrate 20g 20%
Dietary Fiber 4g 15%
Sugars g
Protein 9g
Vitamin A 35% Vitamin C 1%
Calcium 5% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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