Chili DevilS Food Cupcakes
Ingredients
1 1/4 C. cake flour
1/2 C. unsweetened cocoa powder
3 Tbsp. ancho chili powder
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. cayenne pepper
1/2 tsp. salt
10 Tbsp. unsalted butter at room temperature
1 1/2 C. sugar
3 large eggs
1/2 C. buttermilk
1/2 C. hot dark coffee
1 tsp. pure vanilla extract for the topping
1/2 C. lightly roasted macadamia nuts, chopped
4 ounces semisweet chocolate, chopped
1/2 C. whipping cream
Cooking Instructions
Heat oven to 375. 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. 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 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee. Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee. Finish with the remaining dry mixture and the vanilla extract. Spread the batter in the prepared pan. Bake until cake springs back when touched lightly 30-35 minutes. Then turn out of pan and leave on the rack until completely cool. Use a 2 1/2-inch cookie cutter to cut rounds from the cake. Place the rounds in paper cupcake liners. Topping – If the macadamias are raw, roast them in a 350 oven, turning once, until they just begin to color. Place the chopped chocolate in a bowl, heat the whipping cream it 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)