Upside-Down Chocolate Cupcakes
Recipe
- Title:
- Upside-Down Chocolate Cupcakes
- Categories:
- Chocolate, Cakes/choc.
- Yield:
- 12 servings
Ingredients
- 1/4 c Butter or margarine, melted
- 1/4 c Butter or margarine
- 1/2 c Brown sugar, firmly packed
- 3/4 c Sugar
- 1 tb Water
- 1
- Egg
- 36
- To 48 walnut halves
- 1/2 ts Vanilla
- 1 c Cake flour, sifted
- 1/2 c Water
- 1/3 c Cocoa
- 1/3 c Sweetened condensed milk
- 1/2 ts Baking soda
- 1/2 c Semisweet chocolate chips
- 1/4 ts Salt
- 1 tb Butter
Directions
- Makes 12 cupcakes
Directions
- Preheat oven to 350 degrees F.
- Well grease 12 muffin pan cups.
Directions
- In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water.
- Simmer 1 minute.
- Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
- Spoon cooked mixture over walnuts.
Directions
- Sift flour, cocoa, soda, and salt together; set aside.
- Cream 1/4 cup butter.
- Graduallly 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.
Directions
- 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.
Directions
- In small saucepan, combine milk and chocolate.
- Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
- Stir in 1 Tbsp butter; keep warm.
- Spread on sides of cupcakes.
Directions
- From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
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