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Instructions |
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Makes 12 cupcakes
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1.
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Preheat oven to 350 degrees F. Well grease 12 muffin pan cups.
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2.
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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.
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3.
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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.
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4.
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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.
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5.
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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.
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From Whitman's Chocolate Cookbook ISBN 0-517-64157-7
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