Afternoon Tea Cakes

• 3 tablespoons cocoa powder unsweetened
• 1 teaspoon baking soda
• 1 cup flour, all-purpose
• 1/2 cup water hot
• 1 teaspoon vanilla extract
• 3 tablespoon butter, unsalted unsalted butter, melted
• 13 cup coconut shredded
• 1 tablespoon eggs
• 1/2 cup sour cream
• 1 tablespoon butter, unsalted
• 1 cup powdered sugar shifted
• 2 tablespoons water
• 1/4 teaspoon cinnamon ground
• 1/2 ounce chocolate unsweetened
• 1 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat to 375F (190C).
2. Line twelve 2 1/2-inch muffin cups with paper liners.
3. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve.
4. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended.
5. Add the egg and beat until light, 1 to 2 minutes.
6. Add the cocoa mixture and beat until smooth.
7. In a small bowl stir together the sour cream and baking soda.
8. Stir this mixture into the butter-sugar mixture.
9. Add the flour and vanilla; beat quickly, just until evenly blended.
10. With a spoon stir in the coconut.
11. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly.

cocoa, baking soda, flour, water, vanilla, butter, coconut shredded, eggs, sour cream, butter, powdered sugar, water, cinnamon ground, chocolate, vanilla

Taken from recipeland.com/recipe/v/afternoon-tea-cakes-2838 (may not work)