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UpsideDown Chocolate Cupcakes Recipe

UpsideDown Chocolate Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print UpsideDown Chocolate Cupcakes recipe  PDF


1/4 c Butter or margarine, melted
1/2 c Brown sugar, firmly packed
1 tb Water
36 To 48 walnut halves
1 c Cake flour, sifted
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/4 c Butter or margarine
3/4 c Sugar
1 Egg
1/2 ts Vanilla
1/2 c Water
1/3 c Sweetened condensed milk
1/2 c Semisweet chocolate chips
1 tb 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 mi ture 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

UpsideDown Chocolate Cupcakes recipe and other cupcake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
486 people have voted
Last Reviewed on 2018-10-21



Sunday, Oct 21 2018 Download & Print UpsideDown Chocolate Cupcakes recipe  PDF   Cupcake recipes RSS   Thumsb up

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