Hot Mexican Volcanoes - cooking recipe

Ingredients

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

Preparation

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.