Individual Chocolate Cakes

Individual Chocolate Cakes

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  • Prep Time


  • Total Time


  • Servings



  • cups (3 sticks) unsalted butter, cut into pieces

  • 1

    cup freshly brewed coffee

  • ½

    cup water or milk

  • ¾

    cup unsweetened Dutch-process cocoa

  • 3

    cups all-purpose flour

  • cups granulated sugar

  • ¾

    teaspoon baking powder

  • ¾

    teaspoon fine salt

  • ½

    teaspoon baking soda

  • ¾

    cup sour cream

  • 3

    large eggs, room temperature

  • teaspoons pure vanilla extract

  • Confectioners' sugar, for dusting

  • Chocolate Coconut Glaze:

  • 6

    ounces semisweet chocolate, finely chopped

  • ½

    cup canned unsweetened coconut milk

  • 1 to 2

    tablespoons corn syrup

  • cups unsweetened coconut chips or shredded coconut, lightly toasted

  • Equipment: 12 cup jumbo muffin tin


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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