Ingredients
2 large eggs1-1/4 cups sugar1 cup buttermilk2/3 cup canola oil1 teaspoon vanilla extract1-1/2 cups all-purpose flour1/2 cup baking cocoa1-1/4 teaspoons baking soda1 teaspoon saltFROSTING:2/3 cup butter-flavored shortening2/3 cup butter, softened1 cup sugar1 can (5 ounces) evaporated milk1 tablespoon water1/2 teaspoon vanilla extract2 cups confectioners’ sugar
Preparation
In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners’ sugar until smooth.
Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting over the tops.
