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Upside-Down Ooey Gooey Chocolate Cupcakes

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“These are so good. When inverted onto a rack, all the gooey good stuff is on the top. This recipe makes 12 cupcakes, but my advise is make a double recipe of these delicious cupcakes, they will be gone in a flash!”
12 cupcakes

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease very well, 12 muffin cups.
  3. In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
  4. Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
  5. Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
  6. In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
  7. Cream 1/4 cup butter (or shortening if using).
  8. Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
  9. Beat in egg and vanilla.
  10. Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
  11. Fill the muffin cups 1/2 full with the batter.
  12. Bake for 20-25 minutes, or until the cupcakes test done.
  13. Remove from the muffin tins, let cool INVERTED on wire racks.
  14. 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).
  15. Stir in 2 Tbsp butter; keep warm.
  16. Spread on the sides of cup-cakes.
  17. ENJOY!

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