Categories: Chocolate, Cakes/choc. 
      Yield: 12 servings 
  
    1/4 c  Butter or margarine, melted       1/4 c  Butter or margarine 
    1/2 c  Brown sugar, firmly packed        3/4 c  Sugar 
      1 tb Water                               1    Egg 
     36    To 48 walnut halves               1/2 ts Vanilla 
      1 c  Cake flour, sifted                1/2 c  Water 
    1/3 c  Cocoa                             1/3 c  Sweetened condensed milk 
    1/2 ts Baking soda                       1/2 c  Semisweet chocolate chips 
    1/4 ts Salt                                1 tb Butter 
  
  Makes 12 cupcakes 
   
  Preheat oven to 350 degrees F.  Well grease 12 muffin pan cups. 
   
  In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 
  Tbsp 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.  Graduallly 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 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. 
   
  From Whitman's Chocolate Cookbook ISBN 0-517-64157-7