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Afternoon Tea Cakes

3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 cup all-purpose flour
1/2 cup hot water
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1/3 cup shredded coconut
1 large egg
1/2 cup sour cream

1 tablespoon unsalted butter
2 tablespoons water
1/2 ounce unsweetened chocolate
1 cup sifted confectioner's sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract

Position a rack in the center of the oven and preheat to 375F.
Line twelve 2 1/2-inch muffin cups with paper liners.

Place cocoa in a small bowl and stir in 1/2 cup very hot tap water
to dissolve.

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.

Spread about 2 teaspoons of the chocolate glaze on each of the warm
tea cakes and let cool thoroughly.

For glaze: 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.

In a small bowl combine the confectioner's sugar and cinnamon; stir
in the chocolate mixture and the vanilla to make a smooth glaze.

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