Have Your Own Cake and Eat It Too (Individual Chocolate Cakes) (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 |
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:
1. Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
2. 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.
3. 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.
4. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
5. 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.
6. Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
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