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Cocoa-Pink Cupcakes

2 c. sifted flour
1 tbsp. cocoa
1 tsp. salt
1 1/4 c. sugar
3/4 c. shortening
2 unbeaten eggs
1 tsp. vanilla
1 tsp. soda
1 c. cold water
1 c. chocolate chips
1/2 c. nuts, chopped

Sift flour, cocoa, and salt together; set aside.
Add sugar gradually to shortening, creaming well. Blend in eggs and vanilla. Combine soda and cold water; add alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition with electric mixer at low speed. Fill 20-24 muffin pans, lined with paper baking cups, half full.
Sprinkle chips and nuts over cupcake batter. Bake at 375 degrees for 20-25 minutes. Makes about 2 dozen. These are great for picnics as they need no frosting. Kids love them

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