Upside-Down Chocolate Cupcakes
Description
These Upside-Down Chocolate Cupcakes offer a decadent twist on the classic bakery favorite. The base features a caramelized layer of brown sugar and butter that becomes a gooey, sticky topping when inverted, contrasting beautifully with the tender, moist chocolate cake. Crisp walnut halves add a delightful crunch and earthy depth to every bite. Perfect for brunch, afternoon tea, or as an indulgent dessert, these cupcakes are a crowd-pleaser. The recipe uses simple pantry staples like cocoa, cake flour, and sweetened condensed milk to create a rich, fudgy texture without the need for complex techniques. Serve warm or at room temperature for the best flavor release.Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin pan cups well.
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In a small saucepan, combine the melted butter, brown sugar, and water. Bring to a boil, stirring constantly.
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Spoon 1 teaspoon of the hot sugar mixture into the bottom of each prepared muffin cup. Place 3 walnut halves on top of the sugar mixture in each cup.
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In a medium bowl, sift together the cake flour, cocoa, baking soda, and salt. Set aside.
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In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
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Beat in the egg and vanilla extract until combined.
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Add the dry ingredients to the wet ingredients alternately with the water, beginning and ending with the dry ingredients. Mix until just combined.
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Stir in the sweetened condensed milk.
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Fill the prepared muffin cups 1/2 full with batter.
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Bake for 20 to 25 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Let cupcakes cool in the pan for 2 minutes. Then, remove from the pan and invert onto a wire rack to cool completely.
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In a small saucepan, combine the semisweet chocolate chips and butter. Heat over very low heat, stirring constantly, until smooth and melted.
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Drizzle the melted chocolate mixture over the cooled cupcakes before serving.
Nutrition Facts
Servings 12 muffins
- Amount Per Serving
- Calories 574kcal
- % Daily Value *
- Total Fat 47g73%
- Saturated Fat 29g145%
- Cholesterol 52mg18%
- Sodium 137mg6%
- Total Carbohydrate 41g14%
- Dietary Fiber 6g24%
- Sugars 26g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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