Toll House Cupcakes

Ingredients:

For Cake:

1/2 c. soft butter
6 tbsp. granulated sugar
6 tbsp. brown sugar
1/2 tsp. vanilla
1 egg
1 c. plus 2 tbsp. flour, sifted
1/2 tsp. baking soda
1/2 tsp. salt

For Topping:

1/2 c. brown sugar
1 egg
1 tsp. salt
6 oz. pkg. (1 c.) semi-chocolate chips
1/2 c. walnuts, chopped
1/2 tsp. vanilla

Directions:

Combine and beat until creamy first four ingredients then beat in egg. Sift together and stir in 1 cup plus 2 tablespoons of flour, baking soda and salt. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups. Bake at 375 degrees for 10 to 12 minutes. Remove from oven.

Combine brown sugar, egg and salt in a bowl and beat until very thick. Stir in chocolate chips, chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to oven (375 degrees) and bake 15 minutes more.

Yield 16 Cupcakes