Cocoa Pink Cupcakes - cooking recipe

Ingredients

2 cups sifted flour
1 tablespoon cocoa
1 teaspoon salt
1 1/4 cups sugar
3/4 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
1 cup cold water
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup chopped nuts

Preparation

Sift together the flour, cocoa, salt.
Add the sugar gradually to the shortening, creaming well.
Blend in the 2 unbeaten eggs and vanilla.
Combine the baking soda and water.
Add alternately with dry ingredients to creamed mixture beginning and ending with dry ingredients.
Blend thoroughly after each addition with the mixer on low speed.
Fill 20 to 24 muffin pans one-half, lined with muffin paper cups.
Sprinkle 1 cup of the chocolate chips and the nuts over the cup cake batter.
Bake in 375 oven for 20-25 minutes.