Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)

Total Time:
2 hr
Prep:
30 min
Inactive:
1 hr
Cook:
30 min

Yield:
12 large cupcakes
Level:
Easy

Ingredients
  • 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
  • 1 cup freshly brewed coffee
  • 1/2 cup water or milk
  • 3/4 cup unsweetened Dutch-process cocoa
  • 3 cups all-purpose flour
  • 3 1/4 cups granulated sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 3/4 cup sour cream
  • 3 large eggs, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • Confectioners' sugar, for dusting
  • Chocolate Coconut Glaze:
  • 6 ounces semisweet chocolate, finely chopped
  • 1/2 cup canned unsweetened coconut milk
  • 1 to 2 tablespoons corn syrup
  • 1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted
  • Equipment: 12 cup jumbo muffin tin
Directions

Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.

Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.

Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.

Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.

For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.

Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.


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