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Home Cream Cheese Roll Up With Sour Cream

Have Your Own Cake and Eat It Too Individual Chocolate Cakes Recipe

Ingredients

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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The Cook

choclytcandy Dallas, Dallas

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