1/2 c. shortening
1 c. sugar
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 c. cocoa
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk or sour milk
1/2 c. boiling water

Cream shortening, sugar, eggs and vanilla. Add sifted dry ingredients alternately with buttermilk, stir in boiling water. Blend well. Fill greased muffin cups 2/3 full. Bake at 375 degrees for 25 minutes. Yields: 1 1/2 dozen cupcakes. Frost.