Hot Cocoa CupcakeUser Submitted Recipe
6 oz. semisweet chocolate chips
2 tablespoons unsalted butter
1/2 cup sugar
2 large eggs
2 large egg yolks
1/4 cup all purpose flour
Line 12 cup muffin pan with muffin papers. Combine chocolate and butter in heavy small saucepan; stir over medium-low heat until melted. Remove saucepan from heat.
Using electric mixer, beat sugar, eggs, egg yolks in large bowl until thick ribbon falls when beaters are lifted, about 5 minutes. Sift flour over; using rubber spatula, gently fold in flour. Fold in melted chocolate mixture. Divide batter among muffin papers. Cover and chill until cold and firm, at least one hour.
Preheat over to 400 degrees. Bake cupcakes in papers on baking sheet until tops are puffed and cracked and tester inserted into center comes out with moist batter attached, about 7 minutes. Serve cupcakes with whipped cream.