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Chocolate Chip Cupcakes

1 c. + 2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
6 tbsp. sugar
6 tbsp. firmly packed brown sugar
1/2 tsp. vanilla extract
1 egg
1/2 c. firmly packed brown sugar
1 egg
1/8 tsp. salt
6 oz. pkg. semi-sweet chocolate chips
1/2 c. chopped nuts (optional)
1/2 tsp. vanilla extract

Cupcake: Preheat oven to 375 degrees. In small bowl, combine flour, baking soda and salt, set aside. In large bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy. Beat in egg. Blend in flour mixture. Spoon mixture into paper-lined muffin cups, using 1 rounded tablespoon batter for each. Bake at 375 degrees for 15 minutes. Remove from oven. Increase oven temperature to 425 degrees and spoon 1 tablespoon of topping over each cupcake. Return to oven. Bake at 425 degrees for 10 minutes.
Topping: In small bowl, combine brown sugar, egg and salt; beat at high speed until thick (about 5 minutes). Stir in chocolate chips, nuts and vanilla extract. Makes 16 cupcakes.

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