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