1/4 c Butter or margarine, melted
1/2 c Brown sugar, firmly packed
1 tb Water
36 To 48 walnut halves
1 c Cake flour, sifted
1/3 c Cocoa
1/2 ts Baking soda
1/4 ts Salt
1/4 c Butter or margarine
3/4 c Sugar
1 Egg
1/2 ts Vanilla
1/2 c Water
1/3 c Sweetened condensed milk
1/2 c Semisweet chocolate chips
1 tb Butter
Makes 12 cupcakes
Preheat oven to 350 degrees F. Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 cup melted butter, brown sugar,
and 1 Tbsp 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 1/4 cup
butter. Graduallly add sugar and continue creaming until light and
fluffy. Beat in egg and vanilla. Blend in dry ingredients alternately
with the 1/2 cup water, beginning and ending with dry ingredients.
Fill muffin pan cups 1/2 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 Tbsp butter; keep warm. Spread on sides of
cupcakes.
From Whitman’s Chocolate Cookbook ISBN 0-517-64157-7
Yields
12 Servings