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1
Preheat the oven to 350F.
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2
Lightly butter two 8-cup muffin tins or insert paper liners into the cups.
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3
If making a snack cake, lightly butter an 8-inch-square pan (a brownie pan) and line it with wax paper.
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4
In a mixing bowl, whisk the water into the cocoa slowly.
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5
When smooth, set aside.
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6
In the bowl of an electric mixer fitted with the paddle attachment and set on medium speed, cream the sugar and shortening for 4 to 5 minutes, or until light and fluffy.
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7
Add the eggs, one at a time, beating well after each addition.
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8
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
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9
Whisk 8 to 9 times until well blended.
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10
Add the dry ingredients to the wet ingredients, alternating with the cocoa, beating at medium speed until well mixed.
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11
Beat in the vanilla.
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12
Spoon the batter into the cupcake cups, filling each about two-thirds full, or pour into the square pan.
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13
Bake the cupcakes for 18 to 20 minutes and the snack cake for 50 to 55 minutes.
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14
When done, a toothpick inserted in the center of a cupcake or the snack cake will come out clean.
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15
Let the cupcakes or snack cake cool in the pan set on a wire rack.
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16
Meanwhile, make the frosting.
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17
In the bowl of an electric mixer set on medium speed and fitted with the paddle attachment, beat the butter and cream cheese until smooth.
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18
Add the sugar, alternating with the milk, and beat until creamy.
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19
Stir in the vanilla.
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20
When cool, frost with the cream cheese frosting.
