Individual Chocolate Cakes With Chocolate Coconut Glaze

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


  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.


Most Helpful

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. :)

**Tinkerbell** June 10, 2009

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