Ooey Gooey Chocolate Cupcakes

Brad loves anything chocolaty but he prefers it to be ooey gooey. So, in search for a new chocolate recipe for his 38th birthday I did a search on the web for some ooey gooey chocolate recipes. This is one of the recipes I found. I made it and it turned out very ooey gooey and yummy. They are the best if you warm them before eating and serve with a scoop of vanilla ice cream.

1/4 cup butter melted

1/2 cup brown sugar, firmly packed

1 tablespoon water

chopped Pecans

1 cup cake flour, sifted

1/3 cup baking cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter softened

3/4 cup white sugar 1 egg 1 teaspoon vanilla 1/2 cup milk

2/3 cup sweetened condensed milk 1 cup semi-sweet chocolate chips 2 tablespoons butter

Directions: 1 Set oven to 350 degrees.

2 Grease very well, 12 muffin cups.

3 In a small saucepan, combine the 1/4 cup melted butter, brown sugar and 1 Tbsp water; simmer for 1 minute.

4 Place chopped pecans in the bottom of each of prepared muffin cups.

5 Evenly divide, and pour the cooked mixture over the walnuts in the muffin cups.

6 In a bowl, sift together flour, baking cocoa, baking soda and salt; set aside.

7 Cream 1/4 cup butter.

8 Gradually add 3/4 cup sugar, and continue creaming until light and fluffy.

9 Beat in egg and vanilla.

10 Blend in dry ingredients alternately with the 1/2 cup milk, beginning and ending with the dry ingredients.

11 Fill the muffin cups 1/2 full with the batter.

12 Bake for 20-25 minutes, or until the cupcakes test done.

13 Remove from the muffin tins, let cool INVERTED on wire racks.

14 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).

15 Stir in 2 Tbsp butter; keep warm.

16 Spread on the sides of cup-cakes or cover the whole cupcake like I did! :)