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The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze which's spread over them while they are still hot.
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1.
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Position a rack in the center of the oven and preheat to 375 degrees F. Line twelve 2 1/2-inch muffin c. with paper liners.
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2.
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Place cocoa in a small bowl and stir in 1/2 c. very warm tap water to dissolve.
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3.
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In a large bowl combine the melted butter and sugar; beat with an electric mixer till blended.
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Add in the egg and beat till light, 1 to 2 min.
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Add in the cocoa mix and beat till smooth.
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In a small bowl stir together the lowfat sour cream and baking soda.
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Stir this mix into the butter-sugar mix.
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Add in the flour and vanilla; beat quickly, just till proportionately blended.
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With a spoon stir in the coconut.
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Spoon the batter into the muffin c., dividing it proportionately among them; they will be about three-quarters full.
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Bake about 20 min, till the tops spring back when lightly touched and a toothpick inserted in the center comes out clean.
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Remove the tea cakes from the pan and cold slightly on a rack while you prepare the glaze.
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4.
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Spread about 2 tsp.
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of the chocolate glaze on each of the hot tea cakes and let cold thoroughly.
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Chocolate Glaze:Makes 1/2 c.
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Drizzle this simple and tasty glaze over the afternoon tea cakes or possibly over any cake which's been frosted with seven-minute caramel frosting.
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1.
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In a small saucepan combine the butter with 2 Tbsp.
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water.
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Place over low heat, add in the chocolate, and stir till the chocolate melts and the mix thickens slightly; remove from the heat.
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2.
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In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mix and the vanilla to make a smooth glaze.
