Upside-Down Chocolate Cupcakes

Recipe Ingredients

1/4 cup	49g / 1.7oz	Butter or margarine - melted
1/2 cup	80g / 2.8oz	Brown sugar - firmly packed
1 tablespoon	15ml	Water
36		Walnut halves - up to 48
1 cup	62g / 2.2oz	Cake flour - sifted
1/3 cup	36g / 1.3oz	Cocoa
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1/4 cup	49g / 1.7oz	Butter or margarine
3/4 cup	148g / 5.2oz	Sugar
1		Egg
1/2 teaspoon	2.5ml	Vanilla
1/2 cup	118ml	Water
1/3 cup	78ml	Sweetened condensed milk
1/2 cup	55g / 1.9oz	Semisweet chocolate chips
1 tablespoon	15ml	Butter

Recipe Instructions

Makes 12 cupcakes

Preheat oven to 350F Well grease 12 muffin pan cups.

In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 tbs water. Simmer 1 minute. Place 3 or 4 walnut halves in each of the prepared muffin pan cups. Spoon cooked mixture over walnuts.

Sift flour, cocoa, soda, and salt together; set aside. Cream 1/4 cup butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients.

Fill muffin pan cups 1/2 full with batter.

Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.

Remove from muffin pan. Let cool inverted on wire racks.

In small saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes. Stir in 1 tbs butter; keep warm. Spread on sides of cupcakes.

Source:
Whitman's Chocolate Cookbook

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.