Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)

Ingredients

• 0.8 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.5 cups coconut chips shredded unsweetened lightly toasted
• 1 cup freshly coffee brewed
• 1 tablespoons plus 
• 0.8 cup dutch-process cocoa unsweetened
• 3 large eggs room temperature
• 3 cups flour all-purpose
• 3.3 cups granulated sugar 
• 0.8 teaspoon salt fine
• 6 ounces bittersweet chocolate finely chopped
• 0.8 cup cup heavy whipping cream sour
• 1.5 cups butter unsalted cut into pieces (3 sticks)
• 0.5 cup coconut milk unsweetened canned
• 1.5 teaspoons vanilla extract pure
• 0.5 cup water 

Equipment

• bowl
• oven
• whisk
• plastic wrap
• toothpicks
• microwave
• muffin liners
• muffin tray

Directions

1. Special equipment: 12 cup jumbo muffin tin
2. Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
3. 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.
4. Whisk to combine.
5. 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.
6. 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).
7. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
8. Cool the cupcakes completely in the tin on a rack.
9. Remove from liners and return cakes to a rack.
10. 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.
11. Let the mixture stand for 10 minutes, then stir until smooth.
12. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.