Photo: Have Your Own Cake and Eat It Too (Individual Chocolate Cakes) Recipe
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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By diane4zs_1747367
Cape Coral, FL
on January 15, 2012
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Everyone loved this recipe. I was nervous about them having too much of a coffee taste so I brewed a weak cup & only used about half (used water to fill to the 1 cup. My 8 year old daughter tried one and said "Oh chocolate coffee cupcakes, yum!" She is right, you could still taste the coffee a bit. I used a regular muffin tin (baked for 20 min and it made a whopping 32 cupcakes!!!!! So I iced some with a cream cheese icing & froze the rest. They taste just as good defrosted, and the wrappers stayed on which is a bonus.
By abbielynn23_5279464
Iowa
on May 01, 2011
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AMAZING! I spent almost a year trying out different chocolate cake recipes and my search ended when I came across this one! I'm picky about chocolate cake; it should be dark, intense chocolate flavor without being overly sweet, dense for structure but not too dense, and of course, moist. This recipe, after trying, was the only one to deliver and bonus: it's crazy-easy to make. Like many, I made it into regular-sized cupcakes, and everyone at my friend's birthday RAVED. It really does get better after a couple days like other say. I froze it and served it at Easter a few weeks later; it was fabulous. Sometimes, it's hard to trust reviews, but believe me when I say we're all telling the truth : I finally have a go-to recipe...thanks, Food Network Kitchens!
By lananapuertorico
Mayaguez
on February 20, 2011
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These are AWESOME, I loved them. I followed the exact recipe and they were perfect, delicious, very rich and decadent. I prefer them without any frosting... great to eat with coffee or icecream when still warm. I brought them to the office and everybody went crazy over them.
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