2 c. sifted flour
1 tbsp. cocoa
1 tsp. salt
1 1/4 c. sugar
3/4 c. shortening
2 unbeaten eggs
1 tsp. vanilla
1 tsp. baking soda
1 c. cold water
1 c. chocolate chips
1/2 c. nuts, chopped

Sift flour, cocoa, and salt together; set aside.

Add sugar gradually to shortening, creaming well. Blend in eggs and vanilla. Combine soda and cold water; add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition with electric mixer at low speed. Fill 20-24 muffin pans, lined with paper baking cups, half full.

Sprinkle chips and nuts over cupcake batter. Bake at 375 degrees for 20-25 minutes. Makes about 2 dozen. These are great for picnics as they need no frosting. Kids love them.