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Tollhouse Cupcakes

Yield:6 cupcakes
This has become one of our favorite cupcake recipes, although it's safe to say we never met a cupcake we didn't like.  This particular cupcake has a brown sugar cake topped with chocolate chip cookie dough which is baked onto the top of the cupcake.  It's the best of both worlds if you can't decide whether you want a cupcake or a cookie!  The original source of the recipe is the King Arthur Baking Sheet.  However, their recipe didn't come out quite right for some reason.  I modified the recipe a little to my taste and also scaled it down by half as 6 cupcakes is just the right amount for us.

Cupcakes:
2 tbsp unsalted butter, softened
6 tbsp light brown sugar
1/2 tsp vanilla
1/2 of one large beaten egg (about 1 1/2 tbsp, save the other half for the topping)
1/2 cup all-purpose flour
1/8 tsp baking soda
1/8 tsp salt
3 tbsp low-fat buttermilk

Topping:
1/4 cup light brown sugar
1/2 of one large beaten egg ( about 1 1/2 tbsp)
dash of salt
1/4 tsp vanilla
2 tbsp all purpose flour
1/2 cup semi-sweet chocolate chips
1/3 cup chopped pecans
1. Preheat oven to 350°F. Line a 6 cup muffin pan with foil muffin liners and spritz the bottom with nonstick spray

2. Combine the buttermilk and baking soda in a small bowl and stir to mix. Gently whisk in egg and vanilla. Set aside.

3. Mix flour, sugar and salt in a medium bowl with a whisk. Add the butter and half of the buttermilk mixture and beat with a hand mixer on low until moistened. On medium speed, beat until batter is lightened and has slightly more volume. Scrape down sides of bowl and add remaining buttermilk mixture and beat until well blended.

4. Spoon the batter into the muffin cups. Bake 9 minutes, until outer edges of cupcake is starting to set and there is a slight dimple in the center of the cupcake.

5. Make the topping while the cakes bake. Combine the brown sugar, egg and salt and beat until thick, then add the vanilla, flour, chocolate and nuts, stirring until thoroughly combined.

6. Remove the half-cooked cupcakes from the oven. Spoon a heaping tablespoon of topping over each cupcake, being careful not to go over the side of the liner. Return the cupcakes to the oven and bake for 15 minutes more, until cookie top is lightly browned (and looks like a cookie). Do not overbake or the cupcake will be dry.

7. Cool on a rack for 5 minutes in the pan and then remove cupcakes from pan and finish cooling on the rack.