| 1 | Heat oven to 350°F. |
| 2 | Line muffin cups (2-?inches in diameter) with paper bake cups. |
| 3 | In large bowl, stir together flour, sugar, cocoa, baking soda, salt and baking powder. |
| 4 | Add shortening, eggs, buttermilk and vanilla; beat on low speed of electric mixer 1 minute, scraping sides of bowl frequently. |
| 5 | Beat on high speed 3 minutes or until batter is well blended. |
| 6 | Fill muffin cups ?full with batter. |
| 7 | Bake 15 minutes or until wooden pick inserted in center comes out clean. |
| 8 | Remove from pan to wire rack. |
| 9 | Cool completely. |
| 10 | Frost with one-bowl buttercream frosting. |
| 11 | Garnish with decorative clovers. |
| 12 | About 3 dozen cupcakes. |
| 13 | * to sour milk: use 4-?teaspoons white vinegar plus milk to equal 1-?cups. |
| 14 | One-bowl buttercream frosting: in medium bowl, beat butter. |
| 15 | Gradually add powdered sugar and cocoa alternately with milk, beating to spreading consistency. |
| 16 | Stir in vanilla. |
| 17 | About 2 cups frosting. |
| 18 | Nutritional information per serving = 1 cupcake 150 calories (45 calories from fat) 5 g total fat (1.5 g saturated fat) 10 mg cholesterol 160 mg sodium 25 mg calcium (2% daily value) 23 g total carbohydrates 2 g protein [hershey"s is a registered trademark of hershey foods corporation.] [recipe may be reprinted courtesy of the hershey kitchens.] meal-master recipe format courtesy of karen mintzia |
