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How To make Upside Down Chocolate Cupcakes
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
How To make Upside Down Chocolate Cupcakes's Videos
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Ingredients:
Oil - 1/3 cup (55 gm)
Curd - 1/3 cup ( 80 gm)
Powdered Sugar - 1/2 cup & 2 tbsp ( 120 gm)
All Purpose Flour / Maida - 1 cup ( 150 gm)
Baking Powder - 1tsp
Baking Soda - 1/2 tsp
Salt - 1 pinch
Cocoa Powder - 1/4 cup ( 20 gm)
Coffee Powder - 1.5 tsp (optional)
Hot water - 1tbsp (for coffee)
Milk - 1/2 cup (100 ml)
For Frosting:
Dark Chocolate - 250 gm
Cream - 130 ml
Butter - 1tbsp
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PINEAPPLE UPSIDE DOWN CUPCAKES - The Scran Line
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Chocolate Cupcakes | BAKING SIMPOL
Treat yourself with these sweet and chocolatey cupcakes! ????
You’ll surely love this #SimpolRecipe!
Set A
1 cup all purpose flour
1 cup sugar
¼ cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
Set B
1 large egg
1/2 cup milk
1 teaspoon vinegar
1/2 cup oil
3/4 teaspoon vanilla
1/2 cup hot coffee
For frosting (Marshmallow icing):
1 cup sugar
1/2 cup water
3 egg whites
1/2 teaspoon cream of tartar
pinch of salt
2 teaspoons vanilla
Mixer and Oven: Breville Philippines
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Blast from the Past - Upside-Down Pumpkin Filled Chocolate Cupcakes
Get in the Halloween Spirit with treats, costumes, and Paula!
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#pauladeen #blastfromthepast
These Upside-Down Pumpkin Filled Chocolate Cupcakes are perfect for your holiday party or to make with the kids! They are sure to get you in the spooky spirit!
Recipe:
Ingredients:
1 (15.25 oz) box dark chocolate cake mix
4 oz cream cheese , room temperature
1 cup canned pumpkin
1 cup confectioner's sugar
8 (1 oz) squares semisweet chocolate
3/4 cup heavy whipping cream
Directions:
1. Preheat oven to 350 °F. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. (Do not use paper liners.)
2. Prepare cake mix according to package directions for cupcakes. 3. Let cool in pans for 10 minutes. Remove cupcakes from pans, and place, rounded side down, on wire racks to cool completely.
4. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add pumpkin and confectioner’s sugar, beating until smooth.
5. Cut each cupcake in half horizontally. Spread about 2 tablespoons pumpkin mixture evenly over cut side of rounded cupcake halves. Top with cut side of flat cupcake halves.
6. In a medium bowl, combine chocolate and cream. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and cooled.
7. Spoon desired amount of chocolate over flat side of each cupcake. Cover, and chill, or serve immediately.
Apple Upside Down Cupcakes Recipe
Ep 49.. my recipe..
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Ingredients: (5 cupcakes)
For apple filling:
3 Apples
1/4 cup caster Sugar
1 tsp ground Cinnamon
For cupcakes:
Bake @ 180 C/ 360F for 30mins
1/4 cup unsalted Butter (at room temperature)
1/4 cup Caster Sugar
1/2 tsp Vanilla Extract
1 Egg
1 tbsp Milk
1 tbsp Vegetable Oil
1/2 cup All Purpose Flour
1/2 tsp Baking Powder
1/4 tsp Salt
Confectioners' sugar (optional)
Paula Deen's Halloween Cupcakes | Upside-Down Pumpkin Filled Chocolate Cupcakes
Paula and Jamie make some delicious Halloween treats for the Hallow-Deen Spooktacular in this Blast from the Past!
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#pauladeen #blastfromthepast
Follow along as they whip up some Upside-Down Pumpkin Filled Chocolate Cupcakes! These treats are sure to get anyone in the Halloween Spirit!
Recipe:
Ingredients:
1 (15.25 oz) box dark chocolate cake mix
4 oz cream cheese , room temperature
1 cup canned pumpkin
1 cup confectioner's sugar
8 (1 oz) squares semisweet chocolate
3/4 cup heavy whipping cream
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Directions:
1. Preheat oven to 350 °F. Spray 2 (12-cup) muffin pans with nonstick baking spray with flour. (Do not use paper liners.)
2. Prepare cake mix according to package directions for cupcakes. Let cool in pans for 10 minutes. Remove cupcakes from pans, and place, rounded side down, on wire racks to cool completely.
3. In a medium bowl, beat cream cheese at medium speed with an electric mixer until creamy. Gradually add pumpkin and confectioner’s sugar, beating until smooth.
4. Cut each cupcake in half horizontally. Spread about 2 tablespoons pumpkin mixture evenly over cut side of rounded cupcake halves. Top with cut side of flat cupcake halves.
5. In a medium bowl, combine chocolate and cream. Microwave on High, in 30-second intervals, stirring between each, until chocolate is melted and cooled. Spoon desired amount of chocolate over flat side of each cupcake. Cover, and chill, or serve immediately.
All Recipes Courtesy of PaulaDeen.com