Peek-A-Boo Cakes - cooking recipe

Ingredients

Cakes
1 cup walnut halves
1/4 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water, plus
1/2 cup water
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cocoa
1/4 cup butter
3/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
Icing
1/3 cup sweetened condensed milk
1/2 cup semi-sweet chocolate chips
1 tablespoon butter

Preparation

Cakes:
Preheat oven to 350 degrees F.
Heavily grease 12 muffin cups with soft butter.
Put 3-5 walnut halves in each cup.
Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
Cook 1 minute over low heat.
Place tablespoonful into each muffin cup.
In bowl, combine flour, baking soda, salt and cocoa, then set aside.
In small bowl, cream butter.
Gradually add sugar; cream at high speed until light and fluffy.
At medium speed blend in egg and vanilla.
At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
Fill muffin cups half full.
Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
Invert immediately onto rack.
Frost sides.
Icing:
While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
Cook over boiling water until spreading consistency (about 10 minutes).
Blend in butter.
Keep icing hot while frosting cupcakes.