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