Upside-Down Ooey Gooey Chocolate Cupcakes

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 cup butter or 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

Directions

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.

ENJOY