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

From Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (25)

RECIPE
COMMENTS & REVIEWS(25)

Cook Time:
30 min
Level:
Easy
Yield:
12 large cupcakes

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 30 min
Total:: 2 hr 0 min

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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

Directions

Equipment: 12 cup jumbo muffin tin

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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Comments & Reviews

recipe Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Kim Kents Hill, ME 01-15-2010
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Have your cake and eat it too!
Rated: 4 stars out of 5

Just delicious! Check out the website www.cookwithkim.com and the blog, The [Real] Refrigerator Door at... http://therealrefrigeratordoor.blogspot.com/Read more
recipe Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Trish Charlottesville, VA 01-11-2010
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Ladies birthday luncheon hit!
Rated: 5 stars out of 5

Perfect! I had my doubts that this would not be a moist, dense cake and that the icing would be too sweet but I was so happy... to be wrong. Do not change a thing...the icing will taste disgusting on its own but when you take a bite into this it is an exceptional pairing. I had already planned without tasting the total combination to substitue a butterream frosting but I will not change anything next time! I used half and half unsweetned and sweetned coconut flakes and by toasting both on the same cookie sheet they mixed together and made a great topping...not an overwhelming coconut taste and they look beautiful. I filled the liners 7/8 full and had 12 beautiful cakes. I used ghiradelli choc. ship which are not as sweet as toll house for the glaze. Charlottesville, VA.Read more
recipe Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Jamie Gainesville, FL 01-10-2010
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Turned out beautifully!!!
Rated: 5 stars out of 5

Tasty, moist, beautiful- not too sweet. Delightful!
recipe Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Ramona Phoenix, AZ 08-04-2009
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Decadent Delight for the Chocoholic!
Rated: 5 stars out of 5

I was looking for a muffin recipe that included sour cream when I came across this one. My husband absolutely loves the... intense chocolate flavor of Dutch process cocoa, so I was sure this would go over well with the family. I thought a jumbo muffin would be too much for a single serving, so I used 24 regular muffin cups, plus I had enough left over for 8 mini-muffins. I split one mini-muffin with my husband before it was iced, and they are very moist and intensely chocolate - just what I was expecting! After reading the reviews and the recipe for the chocolate glaze, I decided to make coconut pecan filling from scratch and the combination is to die for. Definitely an easy recipe that I will make again whenever I need to satisfy the chocolate cravings...Read more
recipe Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Nancy San Jose, CA 04-18-2009
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Excellent!
Rated: 5 stars out of 5

Excellent recipe to make the perfect, not-too-sweet, chocolate cake or cupcakes! My guests loved the hint of coffee!
recipe Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
jullianna palm desert, CA 02-22-2009
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Will make again
Rated: 5 stars out of 5

These are really good. We do not like coconut so we just put white chocolate on the top. They were GREAT!!!!!!!!