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Double Chocolate Cupcakes

1 (12-ounce package) miniature semisweet chocolate chips - divided use
3/4 cup vegetable shortening
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk

1 teaspoon vegetable shortening

Powdered sugar for sprinkling

1. Heat oven to 375°F (190°C). Line medium muffin cups with paper baking cups.
2. Reserve 1/4 cup chocolate chips; set aside.
3. In a medium bowl, combine flour, cocoa, baking soda and salt; set aside.
4. In a large bowl, beat shortening and granulated sugar until light and fluffy; beat in eggs and vanilla.
5. Add flour mixture alternately with milk to shortening mixture, beating well after each addition.
6. Stir in remaining chocolate chips.
7. Fill muffin cups 3/4 full with batter.
8. Bake 20 to 25 minutes or until cupcake springs back when touched lightly in center. Remove from pan to wire rack. Cool completely.
9. Meanwhile, place reserved chocolate chips and shortening in a small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted and smooth when stirred.
10. Sprinkle powdered sugar over top of cupcakes first, than, using the tines of a fork, drizzle chocolate over the tops of cupcakes.

Makes about 2 dozen cupcakes.

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