The Recipes

Chocolate Chip Cupcakes

This is a total family recipe.  Who know where my Grandma first got the recipe, but it was a childhood staple of mine, and I have made them every single year as an adult.  The ONLY change you are allowed to make is to omit the nuts if you have an allergy or just hate them.

Chocolate Chip Cupcakes


- 1/2 c. butter, room temperature
- 1/2 c. brown sugar, plus 6 tsp.
- 6 tsp. sugar
- 1/2 tsp. vanilla
- 2 eggs
- 1 c. flour, plus 2 T.
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 6 oz. chocolate chips
- 1/2 c. chopped walnuts

Beat together the butter, sugar, vanilla, and 6 T. of brown sugar.  Add in 1 egg.  Sift together the flour, salt, and baking soda.  Slowly add it to the wet mixture.  Line a mini cupcake pan with liners, or use the double layer, foil encased mini-cupcake liners on a bake sheet.  Spoon the mixture by the teaspoonful into the liners and bake for 8 minutes.

While the cupcakes are baking, whisk together the other 1/2 c. of brown sugar and an egg.  Add in the chocolate chips and walnuts, stirring to combine.  When the cupcakes come out of the oven, spoon the chocolate chip mixture over the top and bake an additional 8 minutes.