Yield: 16

Cupcakes
1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
6 tablespoons cocoa powder
3 tablespoons Crisco
1 cup sour milk (1 teaspoon vinegar plus 1 cup milk)
1 teaspoon vanilla extract

Filling
2 1/2 tablespoons flour
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup Crisco
1/4 cup butter

Preheat oven to 350 degrees F. Place paper muffin cups into muffin tins.

Cupcakes: Sift dry ingredients into a mixer bowl. Add Crisco, milk and vanilla extract. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake for 20 to 25 minutes.

Makes 12 to 16.

Filling: Mix flour and milk and cook until pasty; cool.

Combine sugar, vanilla extract, Crisco and butter. Add to the flour mixture and beat until fluffy - 10 to 15 minutes. With a sharp knife, cut off the top of each muffin to make a cone shape 1 inch in diameter. Fill with filling and replace the top.