Chocolate Chip Cupcakes

No icing required--the chocolate chips sink into these light cocoa cakes and create little pockets of fantastic fudginess in every bite.  Quick, easy, and yummy!

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/2 teaspoon salt
• 1-1/4 cups sugar
• 1/4 cup butter
• 1/2 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 cup water
• 1/2 cup milk
• 1-1/2 cups chocolate chips

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Preheat oven  to 375 degrees F and line 20 cupcake cups with paper liners.

Sift together flour, cocoa, salt and baking soda and set aside.  Cream together butter, shortening and sugar until light; beat in eggs and vanilla.

Combine milk and water.  Add dry ingredients to creamed mixture alternately with the liquid, beginning and ending with the flour. Blend well after each addition.

Fill cups 1/2 full, then sprinkle chocolate chips over each cupcake.  Bake for 15 minutes or until a toothpick inserted in center comes out clean.

Conga Bars

A rich, chewy bar--quicker to make than chocolate chip cookies.

• 1 CUP BROWN SUGAR
• 1 CUP WHITE SUGAR
• 3 EGGS
• 2-1/4 TSP BAKING POWDER
• 1 TSP VANILLA
• 2-1/2 CUPS FLOUR
• 1 TSP SALT
• 1 12-OZ. PKG. CHOCOLATE CHIPS
• 1 CUP MELTED BUTTER

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Preheat oven to 350 degrees. Grease and flour 13x9 pan.

Mix together sugars, baking powder, flour and salt in large bowl. Add eggs, vanilla, and melted butter; mix well. Blend in chocolate chips.

Spread mixture evenly in pan and bake at 350 degrees for 35 minutes or until golden brown. Cut into squares when cool.

Variations:

There are many versions of this recipe. If desired, you can use all brown sugar or add 1/2 cup chopped nuts. For a thinner bar, spread batter onto a greased 11x15 cookie sheet and bake 15-20 minutes or until golden brown.