Upside Down Ooey Gooey Chocolate Cupcakes
Indulge in chocolate heaven with these Upside Down Ooey Gooey Chocolate Cupcakes, a decadent treat that flips dessert expectations on their head! With a luscious layer of baked caramel sauce and melted mini marshmallows that flows over rich, chocolate-infused cake, these cupcakes redefine indulgence. Each bite is loaded with gooey chocolate chips and a perfect balance of sweetness, thanks to the combination of granulated and brown sugars. The cupcakes are baked upside-down for an irresistible caramelized topping, then flipped for a show-stopping presentation. Perfect for dessert lovers, these cupcakes are quick to prepare in under an hour and pair wonderfully with a dollop of whipped cream or an extra drizzle of caramel for a truly over-the-top experience. Ideal for parties, celebrations, or a cozy night in, this recipe is a guaranteed crowd-pleaser!
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Ingredients
- 115 grams Unsalted butter
- 150 grams Granulated sugar
- 150 grams Brown sugar
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 125 grams All-purpose flour
- 40 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Milk
- 120 milliliters Caramel sauce
- 50 grams Mini marshmallows
- 70 grams Chocolate chips
- 1 as needed Non-stick cooking spray
Directions
Step 1
Preheat your oven to 175°C (350°F) and prepare a standard 12-cup muffin tin by spraying it generously with non-stick cooking spray.
Step 2
Pour approximately 1 tablespoon of caramel sauce into the bottom of each muffin cup, ensuring it coats the entire base.
Step 3
Sprinkle a few mini marshmallows (about 4-5) on top of the caramel sauce in each cup and set the tin aside.
Step 4
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Step 5
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 6
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 7
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.
Step 8
Fold in the chocolate chips to add extra gooeyness to the batter.
Step 9
Evenly distribute the batter on top of the caramel and marshmallow layers in the prepared muffin cups, filling each about three-quarters full.
Step 10
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
Step 11
Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Run a knife around the edges of each cupcake to loosen them.
Step 12
Carefully invert the muffin tin onto a wire cooling rack to release the cupcakes, so the caramel layer is now on top.
Step 13
Serve warm to enjoy the gooey caramel and chocolate magic! Optionally, top with extra caramel drizzle or whipped cream.
Nutrition Facts
| Serving size | (869.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2923.2 |
| Total Fat 117.4g | 0% |
| Saturated Fat 65.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 637.8mg | 0% |
| Sodium 1924.6mg | 0% |
| Total Carbohydrate 466.5g | 0% |
| Dietary Fiber 18.2g | 0% |
| Total Sugars 332.5g | |
| Protein 38.3g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 429.2mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1315.2mg | 0% |
Source of Calories