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Chocolate Cupcakes

2 cups cake flour
1 3/4 cup sugar
3/4 cup cocoa
1 1/4 cups milk
3/4 cup shortening
3 eggs
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon double acting baking powder

Preheat oven to 350 degF. Place liners in 2 dozen 3-inch muffin
pan cups or grease and flour cups. Into a large bowl, measure all
cupcake ingredients except frosting. With mixer at low speed, beat
until well mixed,constantly scraping bowl. At high speed, beat 5
minutes, scraping the bowl occasionally. Spoon into muffin pan
cups, filling each half full. Bake 20 minutes or until toothpick
in center of one comes out clean and dry. Cool in pans on wire
racks, 10 minutes, then remove from pans and cool completely on
racks. Prepare frosting. Then tip the tops of cupcakes into frosting
and turn slightly to coat or put on with a spatula.

Coffee Cream Cheese Frosting

6 oz cream cheese, softened
2 tablespoons evaporated milk
1 teaspoon vanilla extract
1/8 teaspoon salt
16 oz confectioners' sugar
4 teaspoons of instant coffee

In small bowl with mixer at medium speed, beat together the softened
cream cheese and evaporated milk. Beat in vanilla, salt, sugar and
instant coffee until well blended.


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