Ingredients

5 ounces semisweet chocolate, chopped

2 ounces unsweetened chocolate, chopped

8 tablespoons unsalted butter, cut into 4 pieces

3 tablespoons unsweetened cocoa powder

3 large eggs

1 1/4 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

5 ounces all-purpose flour or substitute 5 ounces gluten free flour

1 1/2 tablespoons espresso powder, optional

Steps

Adjust oven rack to lower-middle position and preheat oven to 350° F. Grease muffin tin.
Melt the semisweet chocolate, unsweetened chocolate and butter in a heatproof bowl set over a sauce pan of simmering water, stirring until smooth. Whisk in cocoa powder and espresso powder if using it. Whisk until smooth and then set aside to cool slightly.
Whisk eggs, sugar, vanilla and salt together in bowl until combined. Whisk the warm chocolate mix into the egg mixture. Using a rubber spatula, stir in flour until just combined.
Using a portion scoop, fill muffin tins halfway full. Bake for 16-18 minutes or until toothpick inserted comes out with a few moist crumbs.
Let cool on wire rack until room temperature. Remove from pan and enjoy.