Instructions: Cupcakes: Cream shortening and sugar. Add yolks. Mix well. Combine flour, baking soda and salt. Add sugar-egg mixture. Mix well. Fold in. Mix well.

Reserve 1 tsp batter for sauce. Pour 2/3 full into greased or lined muffin tins. Bake at 375 for 18-20 minutes.

Chocolate Sauce: Combine chocolate, milk and batter in top of double boiler. Allow to blend and thicken. Add coffee. Bring to a boil, stirring.

Add milk & sugar. Boil 10 minutes, stirring constantly. Serve while hot over cupcakes that have been cut in halves. This is a good way to brighten up old cakes too.

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