Upside-Down Ooey Gooey Chocolate Cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 cupcakes
Description:
These decadent cupcakes are a guaranteed crowd-pleaser. When you flip them over onto a cooling rack, the gooey, caramelized topping filled with warm walnuts and luscious chocolate sauce is revealed. This is one of those recipes youโll want to double because theyโll be gone in no time!
Ingredients
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Margarine | 1/2 cup |
| Brown sugar | 1 cup |
| Water | 36โ48 tablespoons |
| Walnut halves | 1 cup |
| Cake flour | 1/3 cup |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Margarine (for batter) | 1/4 cup |
| Shortening | 3/4 cup |
| White sugar | 1 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| Water (for batter) | 2/3 cup |
| 1% low-fat milk | 1/4 cup |
| Sweetened condensed milk | 1 can (14 oz) |
| Butter (for sauce) | 2 tablespoons |
| Semi-sweet chocolate (chopped) | 4 oz (about 1/2 cup) |
Nutritional Information (per cupcake)
| Nutrient | Amount |
|---|---|
| Calories | 383 |
| Fat | 20.1 g |
| Saturated Fat | 10.2 g |
| Cholesterol | 48.8 mg |
| Sodium | 202.7 mg |
| Carbohydrates | 50.6 g |
| Fiber | 2.2 g |
| Sugars | 38.5 g |
| Protein | 4.9 g |
Instructions
-
Preheat the Oven: Set your oven to 350ยฐF (175ยฐC), ensuring it’s fully heated before placing the cupcakes in to bake.
-
Prepare the Muffin Tin: Grease 12 muffin cups generously with butter or non-stick spray to prevent any sticking. You may also opt for paper liners if preferred, but greasing helps achieve the perfect inverted presentation.
-
Prepare the Topping:
- In a small saucepan, combine 1/4 cup melted butter, brown sugar, and 1 tablespoon of water. Heat over medium until the sugar has dissolved and the mixture begins to simmer.
- Let it simmer gently for about 1 minute, stirring occasionally to ensure the sugar is fully dissolved and the mixture is smooth.
-
Place the Walnuts:
- In each prepared muffin cup, place 3-4 walnut halves at the bottom. This will form the gooey, nutty layer once the cupcakes are inverted. The walnuts soak up the sugary syrup and make the topping even more irresistible.
-
Add the Sweet Syrup:
- Evenly pour the brown sugar syrup over the walnuts in each muffin cup. Make sure itโs evenly distributed to coat the walnuts fully.
-
Make the Cupcake Batter:
- In a medium bowl, sift together cake flour, baking soda, baking cocoa, and salt. Set this dry mixture aside for later.
- In a separate large mixing bowl, cream together 1/4 cup butter (or shortening if using) with 3/4 cup sugar. Beat until light and fluffy, which should take around 2-3 minutes.
- Add 1 large egg and 1 teaspoon vanilla extract to the creamed mixture, beating until smooth and fully incorporated.
-
Combine Wet and Dry Ingredients:
- Alternate adding the dry ingredients and 2/3 cup water (or milk if you prefer) to the butter-sugar mixture. Begin and end with the dry ingredients, mixing after each addition. You should have a smooth, thick batter that will fill the muffin cups.
-
Fill the Muffin Cups:
- Spoon the batter into the muffin cups, filling each one about halfway. Donโt overfill, as the batter will rise while baking.
-
Bake the Cupcakes:
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. The tops should be slightly golden and firm to the touch.
-
Cool and Invert:
- Once baked, remove the cupcakes from the oven. Let them cool in the tin for about 5 minutes. Then, carefully invert the cupcakes onto a wire rack. The walnut-sugar topping should now be on top, dripping with gooey, golden goodness.
-
Prepare the Chocolate Sauce:
- While the cupcakes are cooling, prepare the chocolate sauce. In a small saucepan, combine the sweetened condensed milk and 4 oz chopped semi-sweet chocolate. Cook over low heat, stirring constantly until the chocolate has fully melted and the sauce is smooth and thickened (about 10 minutes).
-
Finish the Cupcakes:
- Stir in 2 tablespoons of butter into the chocolate mixture, and continue to cook for another minute until the sauce is velvety and rich.
-
Serve:
- Spread the luscious chocolate sauce over the tops of the inverted cupcakes. Make sure each one is generously coated in the gooey chocolate, and drizzle any leftover sauce over the sides for extra indulgence.
-
Enjoy:
- Let the cupcakes sit for a few minutes to allow the chocolate to firm up slightly, then dig in and enjoy! These cupcakes are perfect for any occasion, from family dinners to holiday parties.
Pro Tip:
These cupcakes are incredibly moist and best enjoyed fresh, but they can be stored in an airtight container for up to 3 days. If you want to save some for later, reheat them in the microwave for a few seconds to bring back that delicious gooeyness!
This Upside-Down Ooey Gooey Chocolate Cupcake recipe is sure to become a new favorite in your dessert repertoire. The combination of gooey caramelized walnuts, rich chocolate sauce, and tender cake is simply irresistible!
