Favorite Chocolate Cupcakes

2 cups White Lily® All-Purpose Flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted

1/4 cup Crisco® Oil
1/2 cup buttermilk
2 eggs
2 teaspoons vanilla
1 cup boiling water

Preheat oven to 350° F. Line 24 muffin cups with paper or foil liners.

In large bowl, whisk together flour, sugar, cocoa, soda and salt. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes at medium speed. Stir in water until blended. Batter will be thin.

Divide batter among muffin cups. Bake at 350° F. for 30 to 35 minutes or until tooth pick inserted near center comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool completely.

24 cupcakes
Chocolate Frosting

1/2 cup butter, softened
1/2 cup unsweetened cocoa powder
3 cups sifted confectioners' sugar
3 to 4 tablespoons milk
1 teaspoon vanilla

In large mixing bowl, beat butter and cocoa until creamy. Add sugar, 3 tablespoons milk and vanilla; beat on low until blended. Beat on medium until light and fluffy. Add more milk if frosting is too thick.

Makes enough to frost 24 cupcakes