Ingredients
- 9 cake (square pan)
- 3 times
- 3 eggs
- 1/2 cookie cutter to rounds from the cake (cut)
- 1/2 coffee
- 1/2 buttermilk
- 3/8 dry mixture
- 3/8 dry mixture the butter egg mixture (into)
- 300 gr sugar
- 160 gr cake flour
- 120 gr dark coffee (hot)
- 120 ml whipping cream
- 110 gr semisweet chocolate
- 120 ml buttermilk
- 85 gr butter at (unsalted room temp)
- 65 gr rosasted macadamias (lightly whole)
- 45 gr unsweetened cocoa powder
- 26 gr ancho chili powder
- 5 gr baking soda
- 4 gr pure vanilla extract
- 1 gr salt
- 1 gr cayenne pepper
- 1 gr baking powder
rounds in paper cupcake liners. 6. Make the topping: If the macadamias are raw, roast them in a 350 degree 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 poweder should be available at markets featuring Soutwestern ingredients or may be ordered by mail from G.B. Ratto & Co., 800-325-3483.] From Chicago Tribune Magazine 0. 14025245441.796.
