Total Time
40mins
Prep 20 mins
Cook 20 mins

This is a recipe I got out of a Pillsbury bake-off recipe book. I haven't tried it yet, but the picture in the book looks divine! If you use self rising flour, reduce baking soda to 1/4 teaspoon and omit salt. EDIT: I tried this recipe and thought it was quite good. They don't rise very much, and I'd suggest using less of the butter/brown sugar/water mixture, because it overflows out of the tins while it's baking. Maybe cut it in half (1/8 cup butter, 1/4 cup brown sugar and 1/2 tablespoon water).

Ingredients Nutrition

Directions

  1. Cakes:.
  2. Preheat oven to 350 degrees F.
  3. Heavily grease 12 muffin cups with soft butter.
  4. Put 3-5 walnut halves in each cup.
  5. Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
  6. Cook 1 minute over low heat.
  7. Place tablespoonful into each muffin cup.
  8. In bowl, combine flour, baking soda, salt and cocoa, then set aside.
  9. In small bowl, cream butter.
  10. Gradually add sugar; cream at high speed until light and fluffy.
  11. At medium speed blend in egg and vanilla.
  12. At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
  13. Fill muffin cups half full.
  14. Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
  15. Invert immediately onto rack.
  16. Frost sides.
  17. Icing:.
  18. While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
  19. Cook over boiling water until spreading consistency (about 10 minutes).
  20. Blend in butter.
  21. Keep icing hot while frosting cupcakes.

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