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

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

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. Do not overmix batter once the flour has been added or the cup cakes will be tough and chewy!

Spoon batter by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.

Bake at 375°F for 10 to 12 minutes. Remove from oven. Top with the following mixture.

Combine in bowl:

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

Beat until very thick. Stir in chocolate chips, chopped nuts and vanilla. Spoon 1 tablespoon over each cupcake and return to 375°F oven and bake 15 minutes more or until a toothpick inserted in center comes out clean.

Yield 16.