Toll House Cupcakes

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Perhaps because they were such time savers, many of the “lost” recipes home cooks tell us they most want to find are for comfort dishes once featured on product labels or food company promotional booklets from decades past. (Hence, our “Once Upon A Box” department.)  Compliments of Nestle USA: Toll House Cupcakes are a 1970’s riff on Nestle’s most famous cookie using semi-sweet chocolate morsels (which celebrate their 75th anniversary in 2014). Reader Judy S. liked the Toll House Cupcakes because they traveled well, with a topping less gooey than frosting.

Makes 16 cupcakes

Cookie Base Ingredients

  • 1 cup plus 2 Tbsp all-purpose flour, unsifted
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup (1 stick) butter
  • 6 Tbsp granulated sugar
  • 6 Tbsp firmly-packed brown sugar
  • ½ tsp vanilla extract
  • 1 egg

Topping Ingredients

  • ½ cup firmly-packed brown sugar
  • 1 egg
  • ½ tsp salt
  • 1 cup Nestle semi-sweet chocolate morsels
  • ½ cup chopped nuts
  • ½ tsp vanilla extract


  1. Preheat oven to 375. In small bowl, combine flour, baking soda and salt. Set aside.
  2. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg. Blend in flour mixture. Spoon one rounded Tbsp of mixture each into greased or paper lined muffin cups. Bake at 375 degrees for 15 minutes. Remove from oven. Set aside. Increase temperature to 425. While waiting for oven to reach temperature, prepare topping: In separate bowl, combine brown sugar, egg and salt. Beat at high speed until thick. (About five minutes) Stir in semi-sweet morsels, nuts and vanilla extract.
  3. Spread topping over partially baked cupcakes. Bake for ten more minutes. Cool completely before removing from tins.

3 thoughts on “Toll House Cupcakes

  1. Thank you for un-earthing this unbelievable recipe! It’s been my favorite desert item (of all-time!) since childhood– which, BTW, was in the 60’s so this pre-dates your 1970’s description!
    Thanks again!

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