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Toll House Chocolate Chip Cupcakes

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

For the Batter

  • 1 stick butter (1/2 cup), softened
  • 6 tablespoons granulated sugar
  • 6 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • 1 egg
  • 1 cup, plus 2 tablespoons flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Topping

  • ½ cup firmly packed brown sugar
  • 1 egg
  • 1/8 teaspoon salt
  • ½ teaspoon vanilla extract
  • 6 ounce package (1 cup) semi-sweet chocolate chip morsels
  • ½ cup walnuts chopped

Instructions

  1. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy.
  3. Add both sugars and cream until smooth.
  4. Add vanilla and egg and mix until combined.
  5. In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running. Mix until combined.
  6. Line a 12-cup muffin pan with 2½ inch paper liners and lightly spray paper cups and top of pan with non-stick cooking spray.
  7. Divide batter between the 12 cups. I found an ice-cream scoop worked well.
  8. Bake for 10 minutes.
  9. While batter is baking, mix brown sugar, egg, salt and vanilla until creamy and thick, about one minute.
  10. Remove from mixer and stir in the chocolate morsels and chopped nuts by hand.
  11. After 10 minutes, remove muffin pan from oven and divide topping between each cup letting it sink into the center and spreading it to the edges.
  12. Bake for 15 minutes more then remove from oven.
  13. Remove cupcakes to a rack to cool and enjoy warm or cooled.