Recipe by my3beachbabes
I found this on Food network's website... Putting it here for safe keeping! The picture on their website looks delicious!
Top Review by **Tinkerbell**
Before I get into my critique, please know that we loved the flavor of these. The coffee was great, Dutch cocoa a must and the sour cream made for a very tender cake. The glaze is TDF good, a fudgy smooth consistency, and even DH who doesn't like coconut thought the shredded coconut on top was perfect. So, for taste we all would agree on a definite 5 stars. :) My concern is that the recipe could benefit from some modifications & clarifications. The first thing I would want to point out is that the recipe as printed doesn't make just "large" cupcakes. It will make JUMBO cupcakes. I don't have a jumbo pan so I would have cut the recipe down had I known before hand. Instead I ended up making 36 regular sized cupcakes & because they had to be cooled in the pan before removing to wire rack (& because of the cakes' texture, this was in fact necessary) it took 3 hours just to bake all 36 cakes (2 days from start to finish). As far as the recipe, I think there is much too much butter. So much that the muffin tins felt as if I'd greased them before putting the paper liners in, but I didn't. I also think the amount of sugar called for is overkill. They didn't taste overly sweet, but the tops of the cakes are nearly caramelized. The butter sank to the bottom & made the cake greasy while the sugar floated to the top & turned into a sticky candy coating. Removing the cakes from the pan &/or removing the paper liners without tearing the entire top of the cake was a very slow & tedious process. I did enough to get a satisfactory photo but will just let everyone remove their own now. :) Again, this recipe is worth the effort in flavor & we would give 5 stars for that. Thanks for sharing, my3bb! Made for ZWT5-Ali Baba's Babes. UPDATE: It's been 4 days since I made these & they've been sitting out on the counter the whole time (not covered or sealed). I just finished eating one & cannot believe that it's still SO GOOD! They're not greasy anymore & still aren't dried out. The cake is still moist & only just approaching the "day old" stage around the top edge that isn't in paper or covered in frosting. The frosting is like biting into a rich, creamy fudge & was such a nice surprise. I'm tempted to say that making these a day or two ahead of an event would be just perfect as far as their aging to perfection & the convenience of being able to make a baked good ahead. :)
- 1 1⁄2 cups unsalted butter, cut into pieces
- 1 cup freshly brewed coffee
- 1⁄2 cup water or 1⁄2 cup milk
- 3⁄4 cup unsweetened Dutch-processed cocoa powder
- 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 -2 tablespoon corn syrup
- 1 1⁄2 cups unsweetened flaked coconut or 1 1⁄2 cups shredded coconut, lightly toasted
Directions See How It's Made
- 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.