1/2 c. Crisco
1 c. sugar
1 egg
1 1/3 c. flour
1/3 c. cocoa
1 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 tsp. vanilla
1/2 tsp. burnt sugar flavoring
1/2 c. hot coffee

Cream Crisco and sugar; add egg and beat well; add dry ingredients with liquid ingredients, then stir in hot coffee. Fill paper muffin cups 1/2 full (batter is thin); bake 375 degrees for 20 minutes. Frost; they freeze nicely.