Chocolate Whip Cupcakes

In honor of the 4th of July, we made these fun cupcakes to take a BBQ that we had.  They are amazing.  The cupcakes are so moist and the whip frosting is seriously the best out there.  Sadly, I can share the whip frosting recipe ... It's a secret.  Sorry folks!  But you can use any type of frosting that you love and it will work.

Chocolate Whip Cupcakes

2 cups all purpose flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 cup hot water

2/3 cup unsweetened baking cocoa

2/3 cup shortening

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

In medium bowl, mix flour, baking soda, salt and baking powder; set aside.  In a small bowl, mix hot water and cocoa until cocoa is dissolved; set aside. 

In a large mixing bowl, beat shortening with electric mixer on medium for 30 seconds.  Gradually add sugar, about 1/4 cup at a time, beating well after addition.  Beat for 2 minutes longer.  Add in eggs, one at a time, beating well after each addition.  Beat in 1 teaspoon vanilla.  On low speed, alternate adding flour mixer (about 1/3 at a time) and cocoa mixture (about a 1/2 at at time), beating until just blended. 

Divide batter evenly among cupcake cups.  Fill each about two-thirds full.

Bake at 350 degrees for 20-25 minutes, or until toothpick inserted in center comes out clean.  Cool for 5 minutes then remove from cupcake pans to cooling rack.  Cool completely for about 30 minutes. 

Once full cooled, frost with desired frosting and decorate!