Double Chocolate Cocoa Cupcakes

This is a never-fail, moist chocolate cupcake recipe, one that I have been making for years.

• Ready In: 35 mins
• Yields: 2 dozen cupcakes

Ingredients

• 3⁄4 cup Crisco shortening
• 1 1⁄4 cups sugar
• 2  eggs
• 1  teaspoon vanilla
• 1 3⁄4 cups flour
• 1⁄2 cup  baking cocoa
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1  cup half-and-half cream or 1  cup milk
• 1  cup  miniature chocolate chip

Directions

1. Heat oven to 375 degrees.
2. Line muffin cups with paper.
3. In a large mixing bowl, beat shortening and sugar until light and fluffy.
4. Add in eggs and vanilla, beat well.
5. Sift together flour, cocoa, baking soda and salt.
6. Add alternately with half and half cream OR milk (if using) to shortening mixture, beating well after each addition.
7. Stir in mini chocolate chips.
8. Fill muffin cups 3/4 full with batter.
9. Bake for 20-25 minutes, or until cupcakes test done.
10. remove from pans to wire rack and cool completely before icing.