Chocolate Bouchons - cooking recipe

Ingredients

3 1/2 ounces all-purpose flour (3/4 cup)
1 cup unsweetened cocoa powder
1 teaspoon kosher salt
3 large eggs
3/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
12 ounces unsalted butter, melted (3 sticks)
6 ounces semi-sweet chocolate chips
confectioners' sugar

Preparation

Preheat oven to 350*F.
Place muffin liners in a 12 cup muffin pan. Set aside.
Sift the flour, cocoa powder, and salt into a large bowl. Set aside.
In another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. Mix in vanilla.
On low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. Continue alternating with the remaining flour and butter. Add the chocolate chips and mix to combine. The batter can be refrigerated up to one day.
Fill each muffin cup about 2/3 full. Place in the oven and bake for 20-25 minutes. When the tops look shiny and set(like a brownie), test one cake with a toothpick: it should come out clean but not dry.
Move the bouchons in their liners to a cooling rack. After a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
The bouchons are best eaten the day they are baked.
Invert bouchons and dust them with confectioner's sugar.
Serve with ice cream if you like!
Makes 12 servings. Enjoy!