Hot Mexican Volcanoes

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 15
• 1/2 cup fat-free sweetened condensed milk (less 1 tbs)
• 3/4 cup semi-sweet chocolate chips
• 10 1/8 ounces devil's food cake mix
• 2 tablespoons instant coffee granules
• 1 teaspoon ground cinnamon
• 1 tablespoon pure chile powder (not chili seasoning) or 1/8 teaspoon cayenne pepper
• 1 cup water
• 1 whole egg
• 3 egg whites
• 3/4 cup granulated sugar
• 15 macadamia nuts
• 3/4 cup confectioners' sugar
• 1 1/2 tablespoons unsweetened cocoa powder
• 3/4 teaspoon vanilla extract
• 3 -4 tablespoons nonfat milk

Recipe

• 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.
• 2 meanwhile, line 15 muffin pan cups with foil-and-paper liners.
• 3 in a large mixing bowl, combine cake mix, instant coffee, cinnamon, and either chili powder or cayenne.
• 4 using an electric mixer on low speed, beat in water and whole egg. increase speed to medium and beat about 2 minutes more.
• 5 to make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean, nonreactive (glass or ceramic) bowl.
• 6 gradually beat in sugar until stiff and glossy.
• 7 preheat oven to 350 degrees farenheit.
• 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.
• 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.
• 10 bake until a toothpick inserted in the side of a cupcake comes out clean, about 25 to 30 minutes.
• 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.
• 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.