Bittersweet Molten Chocolate Cupcakes

From the book Crazy About Cupcakes

• Ready In: 40 mins
• Serves: 18-24
• Yields: 18-24 cupcakes

Ingredients

• 5⁄8 cup unsalted butter
• 5  ounces bittersweet chocolate, chopped
• 3  large eggs
• 3  large  egg yolks
• 1⁄4 cup sugar
• 3  tablespoons all-purpose flour

Directions

1. Preheat the oven to 350. Insert liners into a cupcake pan.
2. In the top of a double boiler melt the butter and chocolate together. Cool for 5 minutes.
3. In a large mixing bowl beat the eggs, egg yolks, and sugar with an electric mixer at medium speed until yellow, thick and creamy, about 5 minutes.
4. Fold the egg mixture into the melted chocolate-butter mixture until fully integrated. Fold in the flour.
5. Fill the cupcake liners two-thirds full. Bake until the sides of the cupcakes look firm but their centers are still soft.
6. Remove from the oven and cool for 20 minute Remove the liners gently. Serve warm with whipped cream or vanilla ice cream.