Moist Chocolate Cupcakes

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup apple sauce
• 1 cup brewed coffee
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract

Frosting:

• 1/2 cup butter, softened
• 1/2 cup shortening
• 6 cups confectioners’ sugar (about 3 pounds)
• 1/2 tablespoon vanilla extract
• 1/8 teaspoon salt
• 1/4 to 1/2 cup milk

Directions: Sift together dry ingredients in a bowl. Add applesauce, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.) FIll cupcake paper liners no more than a shy 3/4 full. Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks. Yield: 2 dozen.

For frosting, in a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the vanilla, salt and enough milk to achieve spreading consistency.