Upside Down Ooey Gooey Chocolate Cupcakes Recipes

CHOCOLATE GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Pat into the prepared pan.
• Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Beat in powdered sugar slowly. Pour over cake layer in the pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool.

CHOCOLATE UPSIDE DOWN CAKE

Steps:

• Gather the ingredients.
• Heat the oven to 350 F. Grease and flour an 8-inch-square or 9-inch-round baking pan.
• Combine 3/4 cup of granulated sugar, flour, baking powder, and salt together in a large bowl. Stir to blend thoroughly.
• Melt the unsweetened chocolate with butter atop a double boiler or in a stainless steel or glass bowl over simmering water.
• Add the chocolate mixture to the dry ingredients along with milk and vanilla; beat with an electric mixer until smooth.
• Spoon chocolate cake batter into the prepared pan, and spread it evenly.
• Gather the ingredients for the topping.
• Bring 3/4 cup of water to a boil in a saucepan or in a Pyrex measuring cup in the microwave.
• Meanwhile, combine the 1/2 cup of granulated sugar, the 1/2 cup of brown sugar, and the unsweetened cocoa. Sprinkle the mixture evenly over batter,
• Pour boiling water evenly over the topping.
• Bake the cake in the preheated 350 F oven for 35 to 40 minutes.
• Remove the cake to a rack. While it is still hot, place a cake plate or platter over the cake and carefully invert the cake. With a spatula, scrape out any topping remaining in the pan and spread it over the inverted cake.
• Serve the cake warm or cold.

UPSIDE-DOWN OOEY GOOEY CHOCOLATE CUPCAKES

Steps:

• Set oven to 350 degrees.
• Grease very well, 12 muffin cups.
• In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.
• Place 3-4 walnut halves in the bottom of each of prepared muffin cups.
• Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.
• In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.
• Cream 1/4 cup butter (or shortening if using).
• Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.
• Beat in egg and vanilla.
• Blend in dry ingredients alternately with the 1/2 cup water (or milk if using), beginning and ending with the dry ingredients.
• Fill the muffin cups 1/2 full with the batter.
• Bake for 20-25 minutes, or until the cupcakes test done.
• Remove from the muffin tins, let cool INVERTED on wire racks.
• In a small saucepan, combine the sweetened condensed milk and the chocolate; cook over very low heat until smooth and thickened, stirring constantly (about 10 minutes).
• Stir in 2 Tbsp butter; keep warm.
• Spread on the sides of cup-cakes.
• ENJOY!

GOOEY UPSIDE DOWN GERMAN CHOCOLATE CAKE

Steps:

• 1. Flour and grease a 9x13 pan
• 2. Preheat oven to 350 degrees.
• 3. Sprinkle coconut and pecans in bottom of pan.
• 4. Prepare cake mix per box instructions.
• 5. Pour prepared cake batter over coconut and pecans.
• 6. Mix confectioner's sugar, cream cheese, and butter in a medium bowl until well blended.
• 7. Pour/spoon over cake batter - do NOT mix it.
• 8. Back 50-55 minutes.
• 9. Enjoy!