Upside-Down Ooey Gooey Chocolate Cupcakes - cooking recipe

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

Preparation

Set oven to 350 degrees.
Grease very well, 12 muffin cups.
In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
Cream 1/4 cup butter (or shortening if using).
Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
Beat in egg and vanilla.
Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
Fill the muffin cups 1/2 full with the batter.
Bake for 20-25 minutes, or until the cupcakes test done.
Remove from the muffin tins, let cool INVERTED on wire racks.
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).
Stir in 2 Tbsp butter; keep warm.
Spread on the sides of cup-cakes.
ENJOY!