Chocolate Chip Cupcakes

During the past computerless week, I wandered over to my usual local thrift shop..well, ok, truth be told..one of my many local thrift shops I frequent! And I thought I'd check out the cookbook section this time, rather than lugging home all those Martha magazines that I just can't resist.
Among the few I found, the recipes in one cookbook, in particular, seemed very promising. The book " Food Editors' Favorites Treasured Recipes" is filled with recipes from the private kitchens of leading newspaper food editors ( in their words!). It was published in 1983 and it is actually filled with wonderful sounding recipes, and this one for Chocolate Chip Cupcakes just caught my eye. I see you can still buy the book through Amazon for a penny!
It's called a cupcake but it's really more like a cookie that thinks it's a cupcake! Confused?
Well the interesting thing about this cupcake/cookie is that you bake the batter for 15 minutes,take it out of the oven and spoon the topping on it and put it back in the oven again. There's so much topping that it kind of sinks down into the batter and becomes a bit gooey and yummy and it's not too sweet and...well let's get started.

Cream the butter, sugars and vanilla. Beat in the egg. Sift the flour, baking soda and salt and stir into the butter mixture.
Spoon the batter( it's very thick) into paper lined muffin cups.

Bake for 10 to 12 minutes.

Then take it out of the oven.

And spoon the topping mixture of chocolate chips, nuts and other yummy things onto the half baked batter.

Put back into the oven for another 15 minutes.

Remove them from the muffin pan soon after they come out of the oven.

The batter itself becomes kind of dense, not at all like a cakey cupcake which is why I think it's more like a cookie.

Give it a try and let me know what you think.

Chocolate Chip Cupcakes

Makes 12 cupcakes ( the original recipe states that it makes 16 but I don't see how)

Batter:

1/2 cup butter, softened

6 tbsp. sugar

6 tbsp. light brown sugar

1/2 tsp. vanilla

1 egg

1 cup plus 2 tbsp. AP flour

1/2 tsp. baking soda

1/2 tsp. salt

Topping:

1/2 cup light brown sugar

1 egg

Pinch salt

1 cup ( 6 oz.) semi sweet chocolate pieces

1/2 cup coarsely chopped walnuts

1/2 tsp. vanilla

Preheat oven to 375. Place paper liners into a 12 cup muffin pan.

1. Batter: Cream butter, sugars and vanilla.

2. Beat in egg.

3. Sift flour, baking soda and salt ( I skipped this step).

4. Stir into butter mixture.

5. Spoon rounded tablespoons into paper lined muffin cups.

6. Bake 10 to 12 minutes.

7. Remove from oven.

While cupcakes are baking, prepare topping.

1. Beat brown sugar, egg and salt til thick.
2. Stir in chocolate pieces, nuts and vanilla.
3. As soon as cupcakes are removed from oven, spoon 1 tablespoon of topping onto each and immediately return to oven.

4. Bake 15 minutes longer.

Remove cupcakes from muffin tins soon after they come out of the oven.

Note: I think the addition of some coconut in the topping would be really good , too!