INDIVIDUAL CHOCOLATE CAKES WITH CHOCOLATE COCONUT GLAZE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Individual Chocolate Cakes With Chocolate Coconut Glaze image

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

Provided by my3beachbabes

Categories     Dessert

Time 40m

Yield 12 large cupcakes

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 728, Fat 40.7, SaturatedFat 26.3, Cholesterol 120.2, Sodium 279.4, Carbohydrate 91.9, Fiber 5.4, Sugar 59, Protein 8.9

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #preparation     #cupcakes     #desserts     #cakes     #dietary     #low-sodium     #low-in-something