Upside-Down Ooey Gooey Chocolate Cupcakes

READY IN: 40mins




  • Set oven to 350 degrees.
  • Grease very well, 12 muffin cups.
  • In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
  • Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
  • Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
  • In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
  • Cream 1/4 cup butter (or shortening if using).
  • Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
  • Beat in egg and vanilla.
  • Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
  • Fill the muffin cups 1/2 full with the batter.
  • Bake for 20-25 minutes, or until the cupcakes test done.
  • Remove from the muffin tins, let cool INVERTED on wire racks.
  • 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).
  • Stir in 2 Tbsp butter; keep warm.
  • Spread on the sides of cup-cakes.
  • ENJOY!