Ingredients
1 1/4 stick butter
1 cup chocolate chips
1/2 cup all purpose flour
1 1/2 cup confectioners’ sugar
3 large eggs
3 egg yolks
1 tsp vanilla extract
Preparation
preheat oven to 425 degrees F. Spray 6 -6oz. cupcake tin. In a medium microwavable bowl, melt chocolate chips and butter in the microwave for 60 seconds and then in 30 second increments until smooth (about 1.5 to 2 minutes total) Add flour and sugar to chocolate/butter sauce. Stir in the eggs and yolks until smooth. Divide the batter evenly among each of the cups. Place cups on top of a cookie sheet and bake for 10 minutes. The edges should be firm but the center will be runny. Run a knife around the edges to loosen and invert onto dessert plates of serve in the cups.
