Ingredients: Original recipe makes 36 cupcakes: 1. 3 cups all-purpose flour 3. 1/3 cup unsweetened cocoa powder 5.

1 teaspoon salt 7. 1 cup milk 9. 1 cup vegetable oil 11. 1/4 cup butter 13. 2 cups confectioners' sugar 15. 3 tablespoons milk 2. 2 cups white sugar 4. 2 teaspoons baking soda 6. 2 eggs 8. 1 cup water 10. 1 teaspoon vanilla extract 12. 1/4 cup shortening 14. 1 pinch salt 16. 1 teaspoon vanilla extract

Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners. 2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teas poon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oi l and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter. 3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserte d into the center of the cake comes out clean. Allow to cool. 4. Make filling: In a large bowl, beat butter and shortening together until smoo th. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablesp oons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.