Name: Afternoon Tea Cakes
Cook time: 20 min
Ingredients: 3 tablespoon unsweetened cocoa powder; 1 teaspoon baking soda; 1 cup all-purpose flour; 1/2 cup hot water; 1 teaspoon vanilla extract; 3 tablespoon unsalted butter, melted; 1/3 cup shredded coconut; 1 large egg; 1/2 cup sour cream; 1 tablespoon unsalted butter; 2 tablespoon water; 1/2 ounce unsweetened chocolate; 1 cup sifted confectioner's sugar; 1/4 teaspoon ground cinnamon

Afternoon Tea Cakes

For a delightful spin on traditional afternoon tea cakes, try this yummy, chocolate-y variation. With a taste similar to macaroons, these quick and easy to make tea cake recipe will please even the most discerning eater.

Cooking Time20 min

Ingredients

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

Instructions

COOKIES

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.
Using 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.

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.