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Turn tonight's dessert treat into a spicy surprise with these beautiful and tasty chocolate mandeleines.

1/4 c. butter

2 large eggs

1 tsp. vanilla extract

1/3 c. granulated sugar

1/4 c. cake flour

2 T. unsweetened cocoa powder

1 tsp. ground cinnamon, divided

1/8 tsp. cayenne pepper

1/8 tsp. salt

1 oz. semisweet chocolate, grated

1/3 c. powdered sugar

Preheat oven to 375 F. Butter and flour a 12 madeleine mold.
Melt butter, and let butter cool slightly.
In the bowl of a stand mixer fitted with whisk attachment, whisk together eggs and vanilla until light in color.
Whisk in sugar until mixture is pale and thick. The batter will should form ribbons when whisk attachment is lifted.
Sift together flour, cocoa powder, 1/2 teaspoon cinnamon, cayenne pepper, and salt.
Fold in sifted flour mixture in three additions.
Gently fold in grated chocolate.
Divide batter between prepared madeleine molds.
Bake for 12-14 minutes, or until cake springs back when lightly pressed.
Let madeleines cool in pan for 3-4 minutes.
Gently remove from pan and invert onto wire rack to cool.
Sift together powdered sugar and remaining 1/2 teaspoon cinnamon.
Dust cookies with powdered sugar/cinnamon mixture.