Method

Preheat oven to 350° F.  Well grease 12 muffin pan cups.  If you need to use two racks in your oven, adjust to divide the oven into thirds for even baking.  Otherwise place rack in center of oven.

In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1  tablespoon 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.  Gradually 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 in preheated oven 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.

Yield: 12 cupcakes.

Contributor: pat ciesla

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