French Chocolate Cupcakes

• 9 ounces bittersweet chocolate, chopped
• 1 cup unsalted butter, cut into small pieces
• 1/2 cup sugar
• 5 eggs
• 1 tablespoon unbleached all-purpose flour
• confectioners' sugar, for dusting
• Optional
• whipped cream, for frosting (optional)

1. Preheat oven to 350u0b0F Grease an eight-count muffin tin, and line with cupcake papers.
2. In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth.
3. Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute.
4. Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.
5. Pour the batter into the prepared pan. Place the pan in a roasting pan and add enough boiling water to come 1/4 inch up the side of the pan.
6. Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft.
7. Remove the foil and place the pan on a rack to cool. The center will sink slightly. Don't worry if the top cracks a bit.

bittersweet chocolate, unsalted butter, sugar, eggs, flour, confectioners, whipped cream

Taken from www.food.com/recipe/french-chocolate-cupcakes-200925 (may not work)