Hot Mexican Volcanoes
Prep Time: 1 hour
Cook Time: 25-30 minutes
Nutrition Score per serving:
232 calories, 46 g carbs(71%), 6 g fat(23%), 1 g fiber, 4 g protein (6%), 4 g saturated fat
Ingredients
| 1/4 | cup minus 1 tbsp nonfat sweetened condensed milk |
| 3/4 | cup reduced-fat chocolate chips |
| 1 | (10.1-ounce) box reduced-fat devil's food cake mix |
| 2 | tbsp instant coffee granules |
| 1 | tsp ground cinnamon |
| 1 | tbsp chili powder (not chili seasoning), or 1/8 tsp cayenne pepper |
| 1 | cup water |
| 1 | whole egg |
| 3 | egg whites |
| 3/4 | cup granulated sugar |
| 15 | whole macadamia nuts |
| 3/4 | cup confectioners' sugar |
| 1 1/2 | tbsp unsweetened cocoa powder |
| 3/4 | tsp vanilla extract |
| 3-4 | tbsp nonfat milk |
Directions
In a saucepan, combine the condensed milk and chocolate chips. Cook over low heat until the chocolate melts. Transfer to a bowl. Refrigerate for about 30 minutes.
Meanwhile, line a 15-cup muffin pan with foil-and-paper liners. In a large mixing bowl, combine cake mix, coffee, cinnamon, and chili powder. Using an electric mixer on low speed, beat in the water and whole egg. Then beat for 2 minutes more at medium speed.
To make meringue, clean the beaters thoroughly, then beat egg whites until foamy in a nonreactive bowl (not aluminum or plastic). Gradually beat in the sugar until stiff and glossy.
Preheat oven to 350°F. Wrap about 1 teaspoon of the chilled chocolate mixture around each macadamia nut, shaping it into a ball. Set aside.
Fill the muffin cups 2/3 full of cake batter. Spoon 1 heaping tablespoonful of meringue on top and smooth out evenly, making sure meringue extends all the way to the paper liners and no batter is exposed. Place a chocolate ball in the exact center of the meringue; do not push in. Bake until a toothpick inserted in the side of a cupcake comes out clean (about 25-30 minutes).
Cool in a pan on the rack, then carefully loosen the meringue with the tip of a sharp knife and remove the cakes from pan. Place on a wire racks set over waxed paper and cool completely.
In a small bowl, combine confectioners' sugar, cocoa powder, vanilla extract, and enough milk to make a glaze of drizzling consistency. Spoon the glaze on top of the meringue, letting it drip down the sides, and serve.
