1/2 c. soft butter
6 tbsp. granulated sugar
6 tbsp. brown sugar
1/2 tsp. vanilla

Combine the above and beat until creamy.

1 egg - beat in
1 c. + 2 tbsp. sifted flour
1/2 tsp. baking soda
1/2 tsp. salt

Sift together and stir in.

Spoon by rounded tablespoonfuls into paper lined 2 1/2 inch cupcake cups. Bake at 375 degrees for 10 to 12 minutes. Remove from oven.

TOPPING:

1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt

Beat until very thick. Stir in:

1 c. semi-sweet chocolate chips
1/2 c. chopped nuts
1/2 tsp. vanilla

Spoon 1 tablespoon of topping over half baked cupcakes and return to oven. Bake at 375 degrees for 15 minutes. Yield - 16.

NOTE: Be sure your topping is ready when the cupcakes are half finished so you can put it on them and then back into the oven quickly. They are best when freshly baked, but can be warmed a little in the microwave.