Double Chocolate Cocoa Cupcakes

This is a never-fail, moist chocolate cupcake recipe, one that i have been making for years.

Heat oven to 375 degrees.

Line muffin cups with paper.

In a large mixing bowl , beat shortening and sugar until light and fluffy.

Add in eggs and vanilla , beat well.

Sift together flour , cocoa , baking soda and salt.

Add alternately with half and half cream or milk to shortening mixture , beating well after each addition.

Stir in mini chocolate chips.

Fill muffin cups 3 / 4 full with batter.

Bake for 20-25 minutes , or until cupcakes test done.

Remove from pans to wire rack and cool completely before icing.

crisco shortening, sugar, eggs, vanilla, flour, baking cocoa, baking soda, salt, half-and-half cream, miniature chocolate chip