1/2 c. butter, softened
6 tbsp. granulated sugar
1/2 tsp. vanilla extract
1 egg
6 tbsp. light brown sugar
1 c. plus 2 tbsp. all purpose flour
1/2 tsp baking soda
1/2 tsp. salt

Preheat oven to 375 degrees. Cream butter, sugars and vanilla. Beat in egg; sift flour, baking soda and salt. Stir into butter - sugar - egg mixture. Spoon by rounded tablespoons into enough paper - lined muffin tins to make 16 cupcakes. Bake 10 to 12 minutes, then remove. While baking, make topping.

TOPPING:

1/2 c. light brown sugar
1 egg
Pinch salt
1 c. (6 oz.) semi - sweet chocolate pieces
1/2 c. chopped walnuts
1/2 tsp. vanilla extract

Beat brown sugar, egg and salt until thick. Stir in chocolate pieces, nuts and vanilla. As soon as cupcakes are removed from oven, spoon 1 tablespoon topping over each and immediately return to oven; bake 15 minutes longer. Remove cupcakes from muffin tins at once.