8 oz. chocolate chips
2 c. butter
3 1/2 c. sugar
2 c. pecans
2 c. flour
8 eggs

Melt chocolate chips and butter; stir in nuts until coated. Combine sugar, flour, eggs, and vanilla. Mix only until well blended. Do not over beat. Add chocolate mixture, mix in carefully, not beating. Spoon into paper or foil muffin cups. Bake at 375 degrees for 25 minutes. Makes 18-20 cupcakes or more depending on size you want. Fill cups 1/2 to 2/3 full. Freezes well.