Chocolate cupcakes with coconut

Ingredients:

Cupcakes

• 330 g butter, cut into pieces
• 1 cup freshly brewed coffee
• 0.5 cups of water or milk
• 3/4 cup cocoa powder
• 3 cups of flour
• 3 and 1/4 cups granulated sugar
• 3/4 tsp baking powder
• 3/4 tsp fine salt
• 0.5 tsp of soda
• 3/4 cup sour cream
• 3 large eggs, room temperature
• 1.5 tsp vanilla extract
• Powdered sugar, for sprinkling

Chocolate-coconut glaze

• 170 g dark chocolate, finely chopped
• 0.5 cups canned unsweetened coconut milk
• 1-2 tablespoons corn syrup
• 1.5 cups unsweetened coconut flakes or shavings, lightly toasted
• Special equipment: 12-cup large muffin pan

Preparation:

1. Preheat oven to 175°C. Line a large metal muffin pan with paper liners to hold 12 large muffins.
2. Place the butter, coffee, water, and cocoa powder in a microwave-safe bowl, cover with plastic wrap, and microwave for about 2 minutes, until the butter has melted. Stir to combine.
3. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda. In a small bowl, whisk together the sour cream, egg, and vanilla. Fold the hot chocolate mixture into the dry ingredients. Fold in the sour cream mixture; do not beat. Divide the batter evenly among the prepared cupcake liners, filling each about 3/4 full (about 2/3 cup batter per cupcake). Bake the cupcakes until a toothpick inserted into the center comes out clean, about 30 minutes.
4. Cool the cupcakes completely in the pans on a wire rack. Remove them from the paper liners and return them to the rack.
5. Glaze: Place the chocolate in a medium bowl. Bring the coconut milk and corn syrup to a boil, stirring constantly, then pour over the chocolate. Let the mixture sit for 10 minutes, then stir until smooth. Spread 1 tablespoon of the warm glaze evenly over each cupcake and sprinkle with coconut flakes.