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Upside-Down Chocolate Cupcakes from the Recipes EU Collection

 


Upside-Down Chocolate Cupcakes Recipe

...brought to you by Recipes EU





Upside-Down Chocolate Cupcakes
1/4 cup Butter or margarine, melted
1/2 cup Brown sugar, firmly packed
1 tbsp Water
36 To 48 walnut halves
1 cup Cake flour, sifted
1/3 cup Cocoa
1/2 tsp Baking soda
1/4 tsp Salt
1/4 cup Butter or margarine
3/4 cup Sugar
1 Egg
1/2 tsp Vanilla
1/2 cup Water
1/3 cup Sweetened condensed milk
1/2 cup Semisweet chocolate chips
1 tbsp Butter


Makes 12 cupcakes

Preheat oven to 350 degrees F. Well grease 12 muffin pan cups.

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.

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.

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.

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.

From Whitman's Chocolate Cookbook ISBN 0-517-64157-7

Serves: 12
 


This Upside-Down Chocolate Cupcakes Recipe brought to you from the Recipes.eu.com recipe collection

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Upside-Down Chocolate Cupcakes - a delicious recipe from Recipes.eu.com