Upside-Down Ooey Gooey Chocolate Cupcakes Recipe

Name: Upside-Down Ooey Gooey Chocolate Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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

Servings: persons

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 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

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!

6728

kcal

Calories

621

Fat

247

Carbs

147

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup butter or 1/4 cup margarine, melted, 1/2 cup brown sugar, firmly packed, 1 tablespoon water, 36 -48 walnut halves, and more.

Yes, Upside-Down Ooey Gooey Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Upside-Down Ooey Gooey Chocolate Cupcakes

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