Individual Chocolate Cakes With Chocolate Coconut Glaze

Name: Individual Chocolate Cakes With Chocolate Coconut Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 large cupcakes
Ingredients: 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; 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

(1)

Recipe by my3beachbabes

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

READY IN: 40mins

YIELD: 12 large cupcakes

UNITS: US

INGREDIENTS

Nutrition

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

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.

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