| Level: | Easy |
| Total: | 2 hr |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 12 large cupcakes |
Ingredients
- 1 1/2 cups (3 sticks) unsalted butter, cut into pieces
- 1 cup freshly brewed coffee
- 1/2 cup water or milk
- 3/4 cup unsweetened Dutch-process cocoa
- 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 to 2 tablespoons corn syrup
- 1 1/2 cups unsweetened coconut chips or shredded coconut, lightly toasted
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 761 |
| Total Fat | 41 g |
| Saturated Fat | 27 g |
| Carbohydrates | 98 g |
| Dietary Fiber | 5 g |
| Sugar | 68 g |
| Protein | 8 g |
| Cholesterol | 115 mg |
| Sodium | 260 mg |
Reviews
This recipe is awful. Simply awful. I bake for a living. I followed to a tee, using the best ingredients, and what a waste of time and money! I filled the cups 2/3 and the dough exploded out of the cups and formed puddles on top of the tin, which turned into a gooey crust. Alright I’ll check that out to my bad skill overfilling the cups, moving on. Inside, the cupcakes were wet and not baked through even after 45+ minutes of baking. Seeing that they are getting really hard on top, I finally pulled them out. No, it’s not my oven being cold. The temperature was as indicated. Good luck pulling that out of the tins now. I’ve worked with liquid cupcake batter before, and with excellent results, but this is just junk.
I took a chance with this recipe because it had sour cream and mucho butter. I figured it had to be good and I was right!!! Moist, tasty and chocolaty with no hint of the coffee added (I tested it on my husband who doesn’t like coffee and he did not detect it). I agree this recipe makes an abundance of cupcakes but thats OK cause everybody loved them. Thanks for a keeper!!
I reduced the recipe to half and still got 17 regular cupcakes. The cupcakes appeared hard but were moist and delicious when eaten. Just wish it had a little more depth of flavor but that could be because I use Ghirardelli cocoa and not dutch. Will try with dutch next time. I didn’t get much of coffee or Coconut flavor, not sure why and my coffee was strong and fresh. Cupcakes were good but quite dense…not a complain though. Will definitely make it again!!
I cannot understand why this recipe got such good reviews. Cupcakes were dense and heavy but dry. Too sweet but without interest or complexity. FYI, I am very experienced having worked as both a cook and a baker professionally. Trust me don’t waste your time with this one. A cake mix will make a better cupcake.
It was good, I didn’t add the coffee. The cake was very moist but it was extremely fudy and didn’t taste right.
Pretty good. For my tastes, I like a rich chocolate flavor.
Everyone loved this recipe. I was nervous about them having too much of a coffee taste so I brewed a weak cup & only used about half (used water to fill to the 1 cup. My 8 year old daughter tried one and said “Oh chocolate coffee cupcakes, yum!” She is right, you could still taste the coffee a bit. I used a regular muffin tin (baked for 20 min and it made a whopping 32 cupcakes!!!!! So I iced some with a cream cheese icing & froze the rest. They taste just as good defrosted, and the wrappers stayed on which is a bonus.
AMAZING! I spent almost a year trying out different chocolate cake recipes and my search ended when I came across this one! I’m picky about chocolate cake; it should be dark, intense chocolate flavor without being overly sweet, dense for structure but not too dense, and of course, moist. This recipe, after trying, was the only one to deliver and bonus: it’s crazy-easy to make. Like many, I made it into regular-sized cupcakes, and everyone at my friend’s birthday RAVED. It really does get better after a couple days like other say. I froze it and served it at Easter a few weeks later; it was fabulous. Sometimes, it’s hard to trust reviews, but believe me when I say we’re all telling the truth 🙂 I finally have a go-to recipe…thanks, Food Network Kitchens!
These are AWESOME, I loved them. I followed the exact recipe and they were perfect, delicious, very rich and decadent. I prefer them without any frosting… great to eat with coffee or icecream when still warm. I brought them to the office and everybody went crazy over them.
I was looking for a good recipe for chocolate cupcakes to make for Valentine’s day and this looked delicious and the reviews were all positive. So I decided to make this one. Everyone loved it! It was soft, moist, and very delicious. Today is the 19th and I baked these on the 13th, and they are still very soft and moist! I didn’t know if everyone would like coffee in their cupcake so I didn’t use coffee, I followed everything on the list and directions, I just left out the coffee. Though it says yield for 12, my cupcake sizes were a little smaller than ‘big’ cupcake sizes so I made about 14+. While prepping everything, it might seem like a lot of stuff you’re putting in but at the end you’ll realize it is just perfect! I will definitely be using this recipe in the future!