Hot Chocolate Cupcakes
- 8 ounces Dark Chocolate Buttons
- 4 eggs, separated
- 1/2 cup sugar
- 1 stick (4 ounces) butter, cut in chunks
Preheat oven to 375°F. Melt chocolate and butter in small saucepan over low heat, stirring until smooth. Beat egg whites until stiff, gradually adding sugar. Gently fold chocolate mixture into egg whites until thoroughly mixed. Divide mixture among 6 buttered and floured 3½ inch jumbo muffin tins. Bake in preheated oven 20 minutes. Remove from oven and let cool 5 minutes. (Cakes will sink in center.) Gently loosen cakes from sides of pan. Invert gently onto a flat surface or baking sheet. Allow to cool 3 to 5 minutes. Fill with a dollop of whipped cream, and serve.