3/4 c. shortening or butter
1 c. sugar
4 eggs, separated
1 1/4 c. flour, sifted
1/4 tsp. baking soda
1/8 tsp. salt

3 sq. unsweetened chocolate
2 1/2 c. milk (divided)
1 tsp. batter from cupcakes
1/2 c. strong coffee
2 c. sugar

Cream together shortening or butter and sugar. Add flour, beaten egg yolks and mix well. Combine sifted flour, baking soda and salt. Add to sugar and egg mixture and mix well. Fold in 4 egg whites, beaten stiff. Fill greased or lined muffin tins 2/3 full (saving 1 teaspoon of batter for chocolate sauce). Bake at 375 degrees for 18 to 20 minutes.

Chocolate Sauce: Combine in to of double boiler unsweetened chocolate, 1/2 cup milk and batter from cupcakes. Stir until blended and thickened. Add coffee; bring to a boil, stirring. Add 2 cups milk and 2 cups sugar. Boil 10 minutes, stirring constantly. Serve while hot over cupcakes that have been cut in half.