MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Upside-Down Chocolate Cupcakes
  Categories: Cakes, Chocolate
       Yield: 12 servings
  
     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
  
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