TOLL HOUSE CUPCAKES
ING Cookie Base cup plus 2 Tb flour, unsifted ½ tsp ea baking soda, salt ½ cup butter 6 Tb ea sugar 6 Tbsp firmly-packed brown sugar ½ tsp vanilla extract 1 egg
METHOD combine flour, baking soda and salt. Set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg. Blend in flour mixture. Spoon one rounded Tbsp of mixture each into greased or paper lined muffin cups. Bake 375 deg 15 min. Remove from oven. Set aside.
TOPPING ING ½ cup firmly-packed brown sugar 1 egg ½ tsp salt cup Nestle semi-sweet chocolate morsels ½ cup chp nuts ½ tsp vanilla
Increase oven to 425 deg. Now prepare topping: In separate bowl, combine brown sugar, egg and salt. Beat at high til thick. (About five min) Stir in semi-sweet morsels, nuts and vanilla. Spread topping over partially baked cupcakes. Bake for ten more minutes. Cool completely before removing from tins.