1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
4 eggs
1 1/4 c. unsifted all purpose flour
3/4 tsp. baking soda
1 1/2 c. (1 lb. can) chocolate flavored syrup

Cream butter, sugar and vanilla in a large mixing bowl until light and fluffy. Add eggs; beat well. Combine flour and baking soda; add alternately with syrup to creamed mixture. Fill paper lined muffin tins, 2 1/2" diameter, half full of batter. Bake at 375 degrees for 15 to 20 minutes or until cake tester comes out clean. Cool. Frost with Chocolate Fudge Frosting. Makes about 2 1/2 dozen cupcakes.

1/3 c. butter
1/3 c. unsweetened cocoa
2 2/3 c. confectioners' sugar
1/3 c. milk
1 tsp. vanilla

Melt butter in small saucepan over medium heat. Add cocoa. Cook over medium heat, stirring constantly until mixture just begins to boil. Remove from heat. Pour into small mixing bowl. Cool completely. Add confectioners' sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Makes 2 cups frosting.