Dessert Recipe Upside-Down Ooey Gooey Chocolate Cupcakes

Dessert Recipe Upside-Down Ooey Gooey Chocolate Cupcakes

Ingredients:

• 1/4 cup butter or 1/4 cup margarine, melted


• 1/2 cup brown sugar, firmly packed


• 1 tablespoon water


• 36 -48 walnut halves


• 1 cup cake flour, sifted


• 1/3 cup baking cocoa


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/4 cup butter or 1/4 cup margarine, softened or 1/4 cup shortening, melted


• 3/4 cup white sugar


• 1 egg


• 1 teaspoon vanilla


• 1/2 cup water or 1/2 cup 1% low-fat milk


• 2/3 cup sweetened condensed milk


• 1 cup semi-sweet chocolate chips


• 2 tablespoons butter

Instructions:

1. Set oven to 350 degrees.


2. Grease very well, 12 muffin cups.


3. In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.


4. Place 3-4 walnut halves in the bottom of each of prepared muffin cups.


5. Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.


6. In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.


7. Cream 1/4 cup butter (or shortening if using).


8. Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.


9. Beat in egg and vanilla.


10. Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.


11. Fill the muffin cups 1/2 full with the batter.


12. Bake for 20-25 minutes, or until the cupcakes test done.


13. Remove from the muffin tins, let cool INVERTED on wire racks.


14. In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).


15. Stir in 2 Tbsp butter; keep warm.


16. Spread on the sides of cup-cakes.


17. ENJOY!