Ingredients
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1 1/2
-
1
-
1/2
-
3/4
-
3
-
3 1/4
-
3/4
-
3/4
-
1/2
-
3/4
-
3
-
1 1/2
-
-
-
6
Directions
Individual Chocolate Cakes With Chocolate Coconut Glaze, I found this on Food network’s website Putting it here for safe keeping! The picture on their website looks delicious!, 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 🙂
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Steps
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1
Done
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Preheat the Oven to 350 Degrees F. Line the Large Muffin Tins With Large Cupcake Liners. |
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2
Done
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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
Done
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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. |
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4
Done
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Cool the Cupcakes Completely in the Tin on a Rack. Remove from Liners and Return Cakes to a Rack. |
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5
Done
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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. |
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6
Done
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Cook's Note We Prefer Dutch-Process Cocoa Here Over Natural Cocoa For Its Fuller, Deeper Flavor. |
