Recipe For Cooking Upside-Down Chocolate Cupcakes

Toaster Oven Cakes :: Cupcakes

Upside-Down Chocolate C.cakes

Source: Whitman\s Chocolate Cookbook

Yield: 12

1/4 c. butter or margarine, melted
1/2 c. firmly packed brown sugar
1 Tbsp. water
36 to 48 walnut halves
1 c. cake flour, sifted
1/3 c. cocoa
1/2 tea. baking soda
1/4 tea. salt
1/4 c. butter or margarine
3/4 c. sugar
1 egg
1/2 tea. vanilla extract or flavoring
1/2 c. water
1/3 c. sweetened condensed milk
1/2 c. semisweet chocolate chips
1 Tbsp. butter

Preheat oven to 350 degrees F. Grease well 12 muffin pan c..

In sm. saucepan, combine the 1/4 c. melted butter, brown sugar and 1 Tbsp. water. Simmer 1 min. Place 3 or 4 walnut halves in each of the prepared muffin pan c.. Spoon cooked mixture over walnuts.

Sift flour, cocoa, baking soda and salt together; set aside.

Cream 1/4 c. butter. Gradually add sugar and continue creaming until light and fluffy. Beat in egg and vanilla extract or flavoring. Blend in dry ingredients alternately with the 1/2 c. water, beginning and ending with dry ingredients.

Fill muffin pan c. 1/2 full with batter. Bake for 20 to 25 min., until surface springs back when gently touched with fingertip. Remove from muffin pan. Let cool inverted on wire racks.

In sm. saucepan, combine milk and chocolate. Cook over very low flame, stirring constantly, until smooth and thickened, about 10 min.

Stir in 1 Tbsp. butter; keep warm. Spread on sides of c.cakes.