#170 - Cocoa Cupcakes

(by Maryellen Packer - friend)

1/2 cup Crisco OR margarine
1 cup white sugar
1 egg
1 tsp. vanilla
3/4 tsp. salt
1/2 cup Hershey's cocoa powder
1 tsp. baking soda
1 1/2 cups flour
1/2 cup milk
1/2 cup boiling water

In a mixer, combine Crisco OR margarine, sugar, egg and beat until smooth. Add vanilla, salt, cocoa, baking soda, milk and beat. Add flour slowly and beat until smooth. Add boiling water (MUST be boiling, not just hot). Beat until smooth. Put cupcake liners into cupcake pans and fill each liner 3/4 full with batter. Bake at 375 degrees for 15-20 minutes. Touch the top of a cupcake with your finger--if the top springs back into place they are done. Icing: (vanilla or chocolate): 1/2 box Domino's Powdered Sugar (1 lb. size), 1 stick Parkay margarine, 2 tsp imitation vanilla, 1.5 TBSP milk. Feed in mixer. The longer you beat it the creamier it gets. Use food coloring to make the color you desire. For chocolate frosting, add 2 level TBSP Hershey's Cocoa.