Cream-Filled Cupcakes

• 3/4 c. shortening
• 1 1/4 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1 3/4 c. unsifted all-purpose flour
• 1/2 c. Hershey's cocoa
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. milk
• Vanilla Cream (recipe follows)

1. Cream shortening and sugar in large mixer bowl.
2. Add eggs and vanilla; blend well.
3. Combine dry ingredients and add alternately with milk to creamed mixture.
4. Fill 24 paper lined muffin cups (2 1/2 inches in diameter) 2/3 full with batter.
5. Bake at 375u0b0 for 20 to 25 minutes, or until cake tester comes out clean.
6. Cool completely.
7. Prepare Vanilla Cream.
8. Spoon into pastry tube with open star tip.
9. Insert tip into center of top of cupcake.
10. Squeeze gently until cupcake begins to peak.
11. Cover top with swirl of Filling (Or cut a 1 1/2-inch cone from top of cupcake.
12. Fill; replace cone.
13. Swirl filling over top.)

shortening, sugar, eggs, vanilla, flour, cocoa, baking soda, salt, milk, vanilla cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=976993 (may not work)