Ancho Chile Devil’s Food Cupcakes With Mango Ice Cream Pt 1

-DEVIL’S FOOD CUPCAKES-
1 1/2 c Cake flour (not self-rising)
1 ts Baking soda
1/4 ts Baking powder
1/2 ts Salt
1/2 c Unsweetened; nonalkalized
-cocoa powder
3 tb Ancho chile powder (See
-Note)
1/4 ts Cayenne pepper
10 tb Unsalted butter; at room
-temperature
1 1/2 c Granulated sugar
3 lg Eggs
1/2 c Buttermilk
1/2 c Hot coffee
1 ts Vanilla extract

-CHOCOLATE FROSTING-
8 oz Semi-sweet chocolate; finely
-chopped
1 c Heavy cream

GARNISH
2 oz Chopped macadamia nuts;
-lightly toasted
Fresh mango slices

DIFFICULTY: ** PREPARATION: 1 1/2 hours plus baking, cooling, chilling and
freezing times. (Allow the ice cream to freeze overnight.) Recipe From:
Chocolatier Magazine Special equipment: Two 6-cup jumbo muffin pans, cups 3
1/2 x 1 3/4 inches

NOTE: Los Chileros de Nuevo Mexico brand, available at specialty food
stores

Make the mango ice cream base:

1.In a medium bowl, whisk together the egg yolks and 3/4 cup of the sugar
until blended.

2.In a heavy, large non-corrosive saucepan, bring the milk, cream and 1
tablespoon of the remaining sugar to a gentle boil. Remove the saucepan
from the heat. Gradually whisk about 1 cup of the hot milk and cream
mixture into the beaten egg yolks until blended. Return this mixture to the
saucepan. Continue cooking over medium-low heat, stirring constantly with a
flat-edged wooden spoon, for 2 to 4 minutes, or until the custard has
thickened slightly. It is done when you can run your finger down the back
of the custard-coated spoon and a path remains for several seconds. Do not
let the custard come to a boil.

3.Remove the custard from the heat and strain through a sieve into a
stainless steel bowl. Place the bowl over a larger bowl of ice water and
stir the custard for 5 to 10 minutes, or until cool. Remove the bowl of
custard from the bowl of ice water. Cover the surface of the custard with
plastic and refrigerate for at least 6 hours or overnight, until very cold.

4.Peel the mangoes and cut the flesh away from the seeds. Put the fruit and
the remaining 3 tablespoons of sugar into the bowl of a food processor,
fitted with the metal chopping blade, and pur?e until smooth. Store in the
refrigerator until ready to use.

Freeze the mango ice cream:

1.Scrape the chilled ice cream base mixture into the container of an ice
cream maker and freeze according to the manufacturer’s instructions, adding
the chilled mango pur?e for the final minute of churning. Transfer the ice
cream to a storage bowl or container and smooth the top. Cover the surface
with plastic wrap and cover the bowl tightly with aluminum foil. Freeze the
ice cream overnight.

Make the cupcakes:

1.Position a rack in the center of the oven and preheat to 375 degrees F.
Brush the inside of two 6-cup jumbo muffin pans with butter.

2.Measure the first seven dry ingredients and sift together into a bowl.
Sift again into another bowl, or onto a piece of parchment or wax paper.

3.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip
attachment, beat the butter and sugar on medium speed until it appears
light and fluffy, about one minute. Add the eggs, one by one, stopping to
scrape down the side of the bowl if necessary. Continue beating for 23 more
minutes or until the mixture has tripled in volume. Transfer the mixture
into a large bowl.

4.Fold one third of the flour mixture into the butter-egg mixture. Add half
of the buttermilk and half of the coffee and combine well. Repeat,