Upside-Down Chocolate Cupcakes
Submitted by sassyone
Chocolate cupcakes with a caramelized brown sugar and walnut bottom, flipped to reveal a sticky-sweet topping. Finished with a warm chocolate ganache on the sides.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThese cupcakes pull a surprise party trick. Walnuts and brown sugar caramel go into the muffin cups first, then a rich cocoa batter bakes on top.
Flip them out and suddenly you’ve got a gorgeous caramelized walnut crown sitting on each little chocolate cake.
Then comes the finishing touch: a warm ganache made from semi-sweet chocolate chips and sweetened condensed milk, spread around the sides for a bakery-level finish.
Kitchen Tips
- Grease the muffin cups generously so the caramel and walnuts release cleanly when flipped
- Fill cups only half full with batter; they’ll rise and you don’t want overflow
- Invert the cupcakes while still warm so the caramel is loose enough to slide out
- The chocolate side coating sets as it cools, so work quickly while the ganache is still warm and pourable
Ingredients
Directions
Preheat oven to 350℉ (180℃). Well grease 12 muffin pan cups.
In small saucepan, combine the ¼ cup melted butter, brown sugar, and 1 tablespoon water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream ¼ cup butter.
Graduallly add sugar and continue creaming until light and fluffy.
Beat in egg and vanilla.
Blend in dry ingredients alternately with the ½ cup water, beginning and ending with dry ingredients.
Fill muffin pan cups ½ 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 tablespoon butter; keep warm.
Spread on sides of cupcakes.
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