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    You are in: Home / Recipes / Individual Chocolate Cakes With Chocolate Coconut Glaze Recipe
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    Individual Chocolate Cakes With Chocolate Coconut Glaze

    Individual Chocolate Cakes With Chocolate Coconut Glaze. Photo by **Tinkerbell**

    1/1 Photo of Individual Chocolate Cakes With Chocolate Coconut Glaze

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    my3beachbabes's Note:

    I found this on Food network's website... Putting it here for safe keeping! The picture on their website looks delicious!

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    Ingredients:

    Yield:

    large c ...

    Units: US | Metric

    Chocolate Coconut Glaze

    Directions:

    1. 1
      Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
    2. 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. 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. 4
      Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
    5. 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. 6
      Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

    Ratings & Reviews:

    • on June 10, 2009

      45

      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. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Individual Chocolate Cakes With Chocolate Coconut Glaze

    Serving Size: 1 (2555 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 727.9
     
    Calories from Fat 366
    50%
    Total Fat 40.7 g
    62%
    Saturated Fat 26.3 g
    131%
    Cholesterol 120.2 mg
    40%
    Sodium 279.4 mg
    11%
    Total Carbohydrate 91.8 g
    30%
    Dietary Fiber 5.3 g
    21%
    Sugars 59.0 g
    236%
    Protein 8.9 g
    17%

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