for the filling:
1/2 cup margarine
1/2 cup Crisco or soft shortening
1 cup sugar
3 tablespoons flour
2/3 cup milk
1 teaspoon vanilla
Cream margarine and Crisco until fluffy and light.
Add sugar, flour, then milk and vanilla.
Whip until sugar is all dissolved and mixture is thick and fluffy.
Put in pastry or icing tube.
Insert in cooled chocolate cupcakes
Homemade Ring Dings
1 1/2 cups all-purpose flour
1 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon salt
1 teaspoon baking soda
6 tablespoons vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 cup warm water
Preheat oven to 350 degrees F.
Sift flour, sugar, cocoa, salt and baking soda into a large mixing bowl and stir with a fork until well blended. Make three holes in the dry ingredients. Put oil in the first hole, vinegar in the second hole and vanilla extract in the third hole. Pour water over all ingredients and stir to blend.
Line a 12-hole muffin tin with paper baking cups and fill 1/2 to 3/4 full with batter. Bake for 20 to 25 minutes or until a wooden pick inserted in center of cupcake comes out clean.
Yields 12 small cupcakes.
I use dark chocolate frosting in a can spread on very thin for these.