Sharlyn Bedford of Tracy, California, was looking for a recipe for making a “Toll House cupcake.” She had the recipe many years ago but lost it and has had no luck finding anything quite like it. Bedford said the batter was heavier than normal cupcakes, and the cupcakes had a filling of nuts, brown sugar and chocolate chips that was put on top just before baking. The filling sank into the middle of the cupcake as it baked.

Lynda Swartzendruber of Cockeysville, Maryland, shared a recipe for a chocolate chip cupcake that was given to her about 35 years ago. She thought it was likely very close to what Bedford was in search of. Her recipe makes 16 very dense and rich cupcakes. The topping is put on after the cupcake is partially baked and sinks down into the center.

In my opinion, these are closer to cookies than cupcakes. The sweet-lovers in my house thought they were delicious, but perhaps somewhat too large. I think it might be better to make them in a mini-muffin tin instead of the regular-size pan.

Requests

Earl Pittman of Heath, Ohio, is looking for the recipe for the vegetable soup that was served at the L&K restaurant in Heath. The restaurant closed many years ago, but it was part of a chain. He said he had the recipe but lost it when his house burned down.