Prep 1 hr
Cook 30 mins
I got this recipe out of a fitness magazine but haven't had a chance to try it yet.
- 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
- In a saucepan, combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.
- Meanwhile, line 15 muffin pan cups with foil-and-paper liners.
- In a large mixing bowl, combine cake mix, instant coffee, cinnamon, and either chili powder or cayenne.
- Using an electric mixer on low speed, beat in water and whole egg. Increase speed to medium and beat about 2 minutes more.
- To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean, nonreactive (glass or ceramic) bowl.
- Gradually beat in sugar until stiff and glossy.
- Preheat oven to 350 degrees Farenheit.
- Remove chocolate mixture from refrigerator and wrap about 1 teaspoo of the mixture around each macadamia nut, shaping it into a ball. Set aside.
- 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.
- Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25 to 30 minutes.
- 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.
- 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.