Pineapple C{upside-down} Cakes

These cupcakes are so deliciously chocolately, moist, and tropical.  It's like the classic pineapple upside down cake, but better because a) there's chocolate and b) it's a cupcake.  Perfection!

The recipe is really easy too:
  • Melt a 1/3 cup of butter and mix with 2/3 cup packed brown sugar.  Spoon evenly into 24 greased (I love the Pam with flour) muffin tins.
  • Put in a tablespoon of crushed, drained pineapple (20 oz can will be enough) in each muffin tin.
  • Spoon over with the cake batter.  And it's so easy, because you can just use your favorite, yummy cake box (like I used the Betty Crocker Triple Fudge Chocolate).  And, for more pineapple-ness, use the juice that you drained out of the crushed pineapple can in the cake batter.
  • After baking at 350 degrees for 20-25 minutes (depending on your oven), run a knife around each cupcake (just in case so they don't stick) and flip them upside down on wire racks to cool.  Or you could just eat them hot, because they really are that yummy.
  • You could also put a cherry on top, but we don't have any cherries because my youngest brother eats them all.  But it would be a nice touch if you have any cherries around. :-)
If you didn't remember, I mentioned earlier that this is my entry into the Iron Cupcake: Earth challenge for December.  The awesome prizes for this year include both sweet Etsy artists and some awesome corporate prizes as well:
If you're entering this awesome challenge, don't forget to have your cupcakes submitted by today!  Good luck to everyone!

Also, as today is Christmas Eve, I would like to wish everyone a very merry, happy Christmas and I hope you all have a wonderful day!