Ingredients

1 2/3 cups all-purpose flour
1 1/2 cups sugar
1/2 cup cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup shortening
2 eggs
1 1/2 cups buttermilk
1 teaspoon vanilla extract
Buttercream Frosting (recipe below)
Clover candies, green sprinkles or green decorating gel, for garnish

Heat oven to 350 degrees F. Line muffin cups (2 1/2 inches in diameter) with paper bake cups.
In large bowl, stir together flour, sugar, cocoa, baking soda, salt and baking powder. Add shortening, eggs, buttermilk and vanilla. Beat on low speed of electric mixer for 1 minute, scraping sides of bowl frequently. Beat on high speed 3 minutes or until batter is well blended.
Fill muffin cups half full with batter. Bake 15 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Frost with Buttercream Frosting. Garnish with decorative clovers, green sprinkles or green decorating gel. Makes about 3 dozen cupcakes.
Note: Sour milk may be substituted for the buttermilk. To sour milk, use 4 1/2 teaspoons white vinegar plus milk to equal 1 1/2 cups.
Nutrition facts per cupcake: 150 cal., 5 g fat, 10 mg chol., 160 mg sodium, 25 mg calcium, 23 g carbo., 2 g pro.

Buttercream Frosting

6 tablespoons butter or margarine, softened
2 2/3 cups powdered sugar
1/2 cup cocoa
1/3 cup milk
1 teaspoon vanilla extract

Directions

In medium bowl, beat butter. Gradually add powdered sugar and cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups frosting.