Afternoon Tea Cakes

Directions

1. 1
   Position a rack in the center of the oven and preheat to 375F.
2. 2
   Line twelve 2-1/2-inch muffin cups with paper liners.
3. 3
   Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
4. 4
   In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
5. 5
   Add the egg and beat until light, 1 to 2 minutes.
6. 6
   Add the cocoa mixture and beat until smooth.
7. 7
   In a small bowl stir together the sour cream and baking soda.
8. 8
   Stir this mixture into the butter-sugar mixture.
9. 9
   Add the flour and vanilla; beat quickly, just until evenly blended.
10. 10
    With a spoon stir in the coconut.
11. 11
    Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full.
12. 12
    Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted inthe center comes out clean.
13. 13
    Remove the tea cakes from the pan and coolslightly on a rack while you prepare the glaze.
14. 14
    Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.
15. 15
    Chocolate Glaze: Makes 1/2 cup Drizzle this simple and tasty glaze over the afternoon tea cakes orover any cake that's been frosted with seven-minute caramel frosting.
16. 16
    In a small saucepan combine the butter with 2 tablespoons water.
17. 17
    Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.
18. 18
    In a small bowl combine the confectioner's sugar and cinnamon.
19. 19
    Stir in the chocolate mixture and the vanilla to make a smooth glaze.