Cupcakes are so popular nowadays. And why not? They are individual portions that can be eaten out of hand. I remember when heavily frosted cakes were the norm. They needed to be eaten quickly before they dried out. Cupcakes stay soft inside their icing and paper wrappers.

1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups sifted plain flour
1/2 cup cocoa
1 teaspoon cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup boiling water

Cream shortening and sugar, adding egg and vanilla. Add sifted dry ingredients alternately with buttermilk. Stir in boiling water. Blend well. Fill paper lined muffin cups 2/3 full. Bake in preheated 375° oven for 25 minutes. Frost with chocolate frosting. Makes 18 cupcakes.