HOT MEXICAN VOLCANOES
Make and share this Hot Mexican Volcanoes recipe from Food.com.
Provided by Kim in Phoenix
Categories Dessert
Time 1h30m
Yield 15 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 199.8, Fat 6.2, SaturatedFat 2.3, Cholesterol 11, Sodium 185.3, Carbohydrate 36.5, Fiber 1.4, Sugar 28.1, Protein 2.9
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