MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Afternoon Tea Cakes
  Categories: Cakes
       Yield: 12 servings
  
       3 tb Unsweetened cocoa powder
       1 ts Baking soda
       1 c  All-purpose flour
     1/2 c  Hot water
       1 ts Vanilla extract
       3 tb Unsalted butter, melted
     1/3 c  Shredded coconut
       1 lg Egg
     1/2 c  Sour cream
            Glaze:
       1 tb Unsalted butter
       1 c  Sifted confectioner’s sugar
       2 tb Water
     1/4 ts Ground cinnamon
     1/2 oz Unsweetened chocolate
       1 ts Vanilla extract
  
   The light and moist cupcakes have a delicate cinnamon-scented
   chocolate glaze that’s spread over them while they are still warm.
   
   1. Position a rack in the center of the oven and preheat to 375
   degrees F. Line twelve 2 1/2-inch muffin cups with paper liners.
   
   2. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water
   to dissolve.
   
   3. In a large bowl combine the melted butter and sugar; beat with an
   electric mixer until blended. Add the egg and beat until light, 1 to 2
   minutes. Add the cocoa mixture and beat until smooth. In a small bowl
   stir together the sour cream and baking soda. Stir this mixture into
   the butter-sugar mixture. Add the flour and vanilla; beat quickly,
   just until evenly blended. With a spoon stir in the coconut.
   
   Spoon the batter into the muffin cups, dividing it evenly among them;
   they will be about three-quarters full. Bake about 20 minutes, until
   the tops spring back when lightly touched and a toothpick inserted in
   the center comes out clean. Remove the tea cakes from the pan and
   cool slightly on a rack while you prepare the glaze.
   
   4. Spread about 2 teaspoons of the chocolate glaze on each of the
   warm tea cakes and let cool thoroughly.
   
   Chocolate Glaze:
   
   Makes 1/2 cup
   
   Drizzle this simple and tasty glaze over the afternoon tea cakes or
   over any cake that’s been frosted with seven-minute caramel frosting.
   
   1. In a small saucepan combine the butter with 2 tablespoons water.
   Place over low heat, add the chocolate, and stir until the chocolate
   melts and the mixture thickens slightly; remove from the heat.
   
   2. In a small bowl combine the confectioner’s sugar and cinnamon;
   stir in the chocolate mixture and the vanilla to make a smooth glaze.
   
   From: Jim Fobel’s Old-Fashioned Baking Book.
  
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