Upside down chocolate cupcakes
Upside down chocolate cupcakes recipe in the cake category
Recipe ingredients:
- 1/4 cup butter or margarine, melted
- 1/2 cup firmly packed brown sugar
- 1 tablespoon water
- 36 to 48 walnut halves
- 1 cup cake flour, sifted
- 1/3 cup cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup butter or margarine
- 3/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/2 cup water
- 1/3 cup sweetened condensed milk
- 1/2 cup semisweet chocolate chips
- 1 tablespoon butter
Recipe method:
- Preheat oven to 350 degrees F. Grease well 12 muffin pan cups.
- In small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 tablespoon 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, baking 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 extract.
- 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 tablespoon butter. Keep warm. Spread on sides of cupcakes.
Tags: upside, down, chocolate, cupcakes, recipe, cake, recipes, cooking