Individual Chocolate Cakes With Chocolate Coconut G

Name: Individual Chocolate Cakes With Chocolate Coconut Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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

1
Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
2
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
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.
4
Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
5
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.
6
Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.

2095

kcal

Calories

103

Fat

278

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Individual Chocolate Cakes With Chocolate Coconut Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Individual Chocolate Cakes With Chocolate Coconut Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions