Afternoon tea cakes

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.