Chocolate Medallion Cupcakes

• 1/4 c. butter or margarine
• 1/4 c. vegetable shortening
• 2 c. sugar
• 2 eggs (unbeaten)
• 2 c. sifted cake flour
• 1/8 tsp. salt
• 3/4 c. Hershey's cocoa
• 3/4 c. boiling water
• 1 1/2 tsp. baking soda
• 1 c. buttermilk
• 1 tsp. vanilla

1. Preheat oven to 350u0b0.
2. Cream butter and shortening together; add sugar gradually, creaming until light and fluffy.
3. Add eggs, one at a time, beating well each time.
4. Sift flour and salt together; set aside.
5. Make a smooth paste of the cocoa and boiling water; cool slightly.
6. Stir baking soda into buttermilk and add alternately with sifted flour to creamed mixture, beginning and ending with flour mixture.
7. Add cocoa-water mixture and blend well.
8. Blend in vanilla.
9. Bake 15 minutes in cupcake tins.

butter, vegetable shortening, sugar, eggs, cake flour, salt, cocoa, boiling water, baking soda, buttermilk, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800921 (may not work)