Ingredients
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1/4 cup butter or 1/4 cup margarine, melted
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1/2 cup brown sugar, firmly packed
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1 tablespoon water
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36 -48 walnut halves
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1 cup cake flour, sifted
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1/3 cup baking cocoa
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup margarine, softened or 1/4 cup shortening, melted
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3/4 cup white sugar
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1 teaspoon vanilla
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1/2 cup water or 1/2 cup 1% low-fat milk
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2/3 cup sweetened condensed milk
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1 cup semi-sweet chocolate chips
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2 tablespoons butter
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1 egg
Instructions
- 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!