French Chocolate Cupcakes - cooking recipe

Ingredients

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)

Preparation

Preheat oven to 350\u00b0F Grease an eight-count muffin tin, and line with cupcake papers.
In a saucepan, melt the chocolate, butter, and sugar over low heat. Stir frequently until the mixture is smooth.
Remove from heat and allow to cool slightly---for 5 minutes. In a large bowl, beat the eggs together for about 1 minute.
Beat in the flour until incorporated, then slowly add the chocolate mixture until well blended.
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.
Bake 25-30 minutes, until the edges of the cakes are set but the center is still soft.
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.