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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Recipe Information
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
Instructions
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.
Pour approximately 1 tablespoon of caramel sauce into the bottom of each muffin cup, ensuring it coats the entire base.
Sprinkle a few mini marshmallows (about 4-5) on top of the caramel sauce in each cup and set the tin aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry mixture. Mix until just combined.
Fold in the chocolate chips to add extra gooeyness to the batter.
Evenly distribute the batter on top of the caramel and marshmallow layers in the prepared muffin cups, filling each about three-quarters full.
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.
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.
Carefully invert the muffin tin onto a wire cooling rack to release the cupcakes, so the caramel layer is now on top.
Serve warm to enjoy the gooey caramel and chocolate magic! Optionally, top with extra caramel drizzle or whipped cream.
Nutrition Facts
Calories |
2923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.4 g | 151% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 466.5 g | 170% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 332.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 429 mg | 33% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1315 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
