Chocolate Cupcakes

This evening I tried out some

mini cupcake papers to see if they

were the right size to pass out at

our grand opening for the toy store.

Josh just laughed when he saw them,

"Can I have ten?"

Then I brought him one and he said,

"Honey, I'm not sure If I can eat a whole cupcake."

"Aww hush, I said, kids would be smearing

big size cupcakes all over our store.

One bite of this cupcake and they are done."

 Hmmm... they aren't that small.

Oops... this tells it all.

Chocolate Cup Cakes

2 cups flour

2 cups sugar

1 tsp. salt

1 tsp. baking powder

2 tsp. baking soda

1/2 cup cocoa

1 cup oil

1/2 cup milk

1/2 cup half and half

2 eggs

1 tsp. vanilla

1 cup of hot coffee* 

*I heat 1 cup of water in microwave and add 1 very 

rounded table spoon of instant coffee.

Mix together in order listed. I usually have the mixer on slow the

whole time I mix up this cake. You can bake 2- 9 in. pans or a 9 x 13 

like I did in my last post. Bake at 350 for 10-15 minutes 

for cupcakes. It takes 30-40 minutes for a cake. 

My oven bakes hot so I have to turn it back so my baking

times are not the same as you folks with a normal oven.

Use your discretion on the time.

Creamy White Icing

1 cup Crisco

 4 cups 10x sugar

1/2 tsp. salt

1 tsp. vanilla

4 Tbsp. milk

Mix until creamy. I added a little coffee liquor to mine.
A little strong coffee would work too.

This recipe is the only chocolate cake recipe I use. It comes

from Marjorie Rohrer Shank's cookbook. I revised a few things to my

liking, but wanted to give her the credit. I get compliment after

compliment on this cake. It's so moist and has a hint of coffee flavor.

Enjoy,

Hope