Individual Chocolate Cup Cake

As we all know that there are different kind of cup cakes with different recipes on this earth. Well today would like to share a recipe for individual chocolate cup cake. So here is the recipe for chocolate cup cake as i promised yesterday to share it with you guys.

Ingredients

• For the cupcakes:

• 12 oz (340g) unsalted butter, cut into pieces
• 0.4 pt (250 ml) freshly brewed coffee
• 3.9 fl oz (110 ml) water or milk
• 2 oz (60g) unsweetened Dutch-process cocoa
• 1 lb 3 oz (540g) plain flour
• 1 lb 9¾ oz (730g) caster sugar
• ¾ tsp baking powder
• ½ tsp bicarbonate of soda
• ¾ tsp fine salt
• 0.3 pt (190 ml) sour cream
• 3 large eggs, room temperature
• Icing sugar, for dusting

• For the chocolate coconut glaze:

• 6¼ oz (175g) milk chocolate, finely chopped
• 4.4 fl oz (125 ml) tinned unsweetened coconut milk
• 1 to 2 tbsp golden syrup
• 5¼ oz (150g) unsweetened coconut chips or dessicated coconut, lightly toasted
• Equipment: 5¼ pts (12 cup) jumbo muffin tin

Method

How to make Individual Chocolate Cakes

To make the cupcakes:

Preheat the oven to 180C/Gas 4. Line the large muffin tins with large paper 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, bicarbonate of soda and salt 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;

Divide the batter evenly between the prepared muffin tins, filling each paper case about 3/4 of the way full (about 160ml per cupcake). Bake the 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 the paper cases and return the cakes to the rack.

For the glaze:

Put the chocolate in a medium bowl. Bring the coconut milk and golden syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth.

Spread one tablespoon of the warm glaze evenly over each cake, then scatter the coconut chips or shredded coconut over the top.

Cook's Note: We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavour.

NOTE:
As time to time please bare with us for more recipes of  cup cakes.

With love RaBella