Ingredients

• 2 Tablespoons butter, melted
• 2 Tablespoons of cocoa powder
• 3/4 cup of butter
• 12 ounces of chocolate chips
• 1/2 cup of heavy cream
• 5 eggs
• 3/4 cup sugar
• 2/3 cup flour

Directions

1. Butter and dust 12 cupcake tins with cocoa powder and melted butter
2. Place chocolate chips in a microwave-safe bowl, then top it with 3/4 cup butter and 1/2 cup of heavy cream
3. Microwave for 30 sec at a time, stirring in between until the chocolate is smooth
4. When cooled, stir in eggs, sugar, and flour
5. Pour into prepared cupcake pans
6. Refrigerate for one hour (up to a couple of days)
7. Bake at 450 for 10 mins, just until the outsides have set and the centers are runny
8. Let cool for 5 mins

Makes 12 individual cakes. Top with a sprinkle of Confectioner's sugar and vanilla ice cream.