Toll House Chocolate Chip Cupcakes

By srumbel

These Toll House Chocolate Chip Cupcakes start with a dense batter that is partially baked in cupcake liners. Then, partway through the baking time, a topping of brown sugar, chocolate chips and walnuts is added to the top, then the cupcakes are baked until done. This approach helps form a super moist cake-like bottom later and a crunchy, chocolaty topping that is simply incredible!
from afamilyfeast.com

Ingredients

• For the Batter
• 1 stick butter (1/2 cup), softened
• 6 tablespoons granulated sugar
• 6 tablespoons brown sugar
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 cup, plus 2 tablespoons flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• For the Topping
• 1/2 cup firmly packed brown sugar
• 1 egg
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract
• 6 ounce package (1 cup) semi-sweet chocolate chip morsels
• 1/2 cup walnuts chopped

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 375 degrees.
In the bowl of a stand mixer with paddle attachment, cream butter until light and fluffy.
Add both sugars and cream until smooth.
Add vanilla and egg and mix until combined.
In a separate bowl, sift flour, baking soda and salt and slowly add to batter with mixer running. Mix until combined.
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.
Divide batter between the 12 cups. I found an ice-cream scoop worked well.
Bake for 10 minutes.
While batter is baking, mix brown sugar, egg, salt and vanilla until creamy and thick, about one minute.
Remove from mixer and stir in the chocolate morsels and chopped nuts by hand.
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.
Bake for 15 minutes more then remove from oven.
Remove cupcakes to a rack to cool and enjoy warm or cooled.
Serves: 12 muffins