Ingredientes para Upside Down Ooey Gooey Chocolate Cupcakes
- 2 tablespoons (28g) unsalted butter
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) water
- 3-4 walnut halves per cupcake
- Cake Flour
- 3/4 cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- White Sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- Semi Sweet Chocolate Chips
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Upside Down Ooey Gooey Chocolate Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Upside Down Ooey Gooey Chocolate Cupcakes
- Preheat oven to 350°F (175°C).
- Grease 12 muffin cups well with butter or baking spray.
- In a small saucepan, combine 1/4 cup (57g) melted unsalted butter, 1/2 cup (100g) packed light brown sugar, and 1 tablespoon water. Simmer for 1 minute, stirring constantly.
- Place 3-4 walnut halves in the bottom of each prepared muffin cup.
- Evenly divide and pour the cooked brown sugar mixture over the walnuts in the muffin cups.
- In a medium bowl, sift together 1 1/2 cups (180g) all-purpose flour, 3/4 cup (45g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- In a large bowl, cream together 1/4 cup (57g) unsalted butter and 3/4 cup (150g) granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) water, beginning and ending with the dry ingredients. Mix until just combined.
- Fill the muffin cups about halfway full with batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before inverting them onto a wire rack to cool completely.
- While cupcakes cool, prepare the chocolate topping: In a small saucepan, combine 1 (14 ounce) can sweetened condensed milk and 6 ounces (170g) semi-sweet chocolate chips.
- Cook over very low heat, stirring constantly, until smooth and thickened.
- Stir in 2 tablespoons (28g) unsalted butter.
- Keep warm until ready to use.
- Once cupcakes are completely cool, spread the warm chocolate topping generously over the tops.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
154g
Fat
51g
Carbs
16g
