2 c. flour
2 c. granulated sugar
3/4 c. cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/2 c. vegetable oil
1 c. strong black coffee (cold) (perked or 1 cup hot water with 1 1/2 teaspoons instant coffee)
1 c. milk
2 eggs, well beaten

Mix all dry ingredients together, then add wet ingredients in order given. Beat about 3 or 4 minutes. Put into cupcake tin with papers about half full. Bake at 350 degrees for 15 to 20 minutes.

FILLING:

1 c. milk
1/4 c. flour

Put this mixture on stove and boil until thick, stirring. Make sure it doesn't scorch. When cold, add:

1 stick butter
1/2 c. Crisco
1/8 tsp. salt
1 tsp. vanilla
1 1/2 c. 10X sugar

Beat all together for about 5 minutes until thick. Then refrigerate for about 1 hour before filling cupcakes. To fill cupcakes, cut our center, spread with filling, and replace center. Keep refrigerated. Makes 32 to 38 cupcakes.