Name: Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 12 large cupcakes
Cuisine: american
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; 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

Special 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.