1 c. plus 2 tbsp. unsifted flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. packed brown sugar
1/2 tsp. vanilla
1 egg
Topping (recipe below)

In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Add flour mixture and blend thoroughly. Spoon mixture into 12 (or more) paper-lined muffin cups. Bake at 375 degrees for 15 minutes. Remove from oven and increase oven heat to 425 degrees.

Spoon 1 tablespoon topping over each cupcake. Return to oven and bake 8 to 10 minutes longer. Remove from oven and cool on wire rack. Cool completely before removing form muffin cups. Makes about 12 Toll House Cupcakes.

TOPPING:

1/3 c. firmly packed brown sugar
1 sm. egg
1/8 tsp. salt
3/4 c. semi-sweet real chocolate morsels
1/3 c. chopped nuts
1/4 tsp. vanilla

In small bowl of electric mixer, combine brown sugar, egg and salt. Beat at high speed until thick, about 5 minutes. Stir in chocolate morsels, nuts and vanilla. Spoon 1 tablespoon over each cupcake. Makes about 1 1/2 cups topping.