1/2 cup quick cooking oats
2/3 cup boiling water
1 cup brown sugar, packed
1/4 cup melted butter or margarine
1 egg, lightly beaten
2/3 cup + 2 tablespoons all purpose flour
1 tablespoon cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
6 ounce package semisweet chocolate chips, divided
1/3 cup chopped walnuts

Preparation Instructions:
1. In a large bowl, pour boiling water over oats. Let stand for 10 minutes.

2. Stir in brown sugar and butter.

3. Mix in egg.

4. Sift together flour, cocoa powder, baking soda, and salt. Add flour mixture to batter. Mix well.

5. Stir in vanilla and half of the chocolate chips.

6. Divide batter among 12 fluted paper muffin cups or greased and floured muffin cups.

7. Sprinkle tops with nuts and remaining chocolate chips.

8. Bake at 350 degrees for 18 to 20 minutes or until toothpick inserted in centers comes out clean.

Tips:Cupcakes may be frozen and defrosted when needed. For 24 cupcakes, double the ingredients. Use 1 3/4 cups all purpose flour.