Afternoon Tea Cakes
Old fashioned chocolate coconut cup cakes.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
cocoa powder
unsweetened |
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
water
hot |
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoon |
butter, unsalted
unsalted butter, melted |
|
| ⅓ | cup |
coconut
shredded |
*
|
| 1 | tablespoon |
eggs
|
|
| ½ | cup |
sour cream
|
|
| 1 | tablespoon |
butter, unsalted
|
|
| 1 | cup |
powdered sugar
shifted |
|
| 2 | tablespoons |
water
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ½ | ounce |
unsweetened chocolate
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
cocoa powder
unsweetened |
|
| 5 | ml |
baking soda
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
water
hot |
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
butter, unsalted
unsalted butter, melted |
|
| 79 | ml |
coconut
shredded |
*
|
| 15 | ml |
eggs
|
|
| 118 | ml |
sour cream
|
|
| 15 | ml |
butter, unsalted
|
|
| 237 | ml |
powdered sugar
shifted |
|
| 3E+1 | ml |
water
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 14.5 | ml/g |
unsweetened chocolate
|
|
| 5 | ml |
vanilla extract
|
|
Directions
The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm.
Position a rack in the center of the oven and preheat to 375℉ (190℃). Line twelve 2½-inch muffin cups with paper liners.
Place cocoa in a small bowl and stir in ½ 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.
Chocolate Glaze:
Makes ½ 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 powdered sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.
