Have Your Own Cake and Eat It Too Individual Chocolate Cakes
From choclytcandy 13 years agoIngredients
- 1 1/2 cups (3 sticks) unsalted butter, cut into pieces shopping list
- 1 cup freshly brewed coffee shopping list
- 1/2 cup water or milk shopping list
- 3/4 cup unsweetened Dutch-process cocoa shopping list
- 3 cups all-purpose flour shopping list
- 3 1/4 cups granulated sugar shopping list
- 3/4 teaspoon baking powder shopping list
- 3/4 teaspoon fine salt shopping list
- 1/2 teaspoon baking soda shopping list
- 3/4 cup sour cream shopping list
- 3 large eggs, room temperature shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- confectioners' sugar, for dusting shopping list
- chocolate coconut Glaze: shopping list
- 6 ounces semisweet chocolate, finely chopped shopping list
- 1/2 cup canned unsweetened coconut milk shopping list
- 1 to 2 tablespoons corn syrup shopping list
- 1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted shopping list
- Equipment: 12 cup jumbo muffin tin shopping list
How to make it
- 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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