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.