Preheat oven to 350° Fahrenheit and grease your cakelet pan.
Brown the butter. To do this, place the butter in a small pan over medium low heat. Let this go for a few minutes, or until it reaches a deep amber hue. You’ll see it slowly start to brown throughout this process. When it's done, remove it from heat and set it aside to cool.
While the brown butter cools, sift the flour, baking powder, salt, and cocoa powder into a medium bowl and whisk to combine.
Cream together the brown butter and sugar. Then add the eggs and whisk to combine. Now add the dry ingredients and mix until fully incorporated. Add the coffee and sour cream and whisk until smooth.
Add the batter to the cakelet pan, filling each well about 3/4 of the way. Then bake for 20-24 minutes, or until you can insert a toothpick into the center of one of your cakes and remove it cleanly.
While the cakelets bake, make your glaze. To do this, whisk together the pomegranate juice, lime juice, and powdered sugar, then set to the side.
Once you remove your cakelets from the oven, let cool for about 10 minutes and then flip onto a cooling rack and let them hang out for another 10 minutes or so. Dip each cakelet into the pomegranate glaze (design side down) and enjoy!