Servings: 12 cakes (cupcake size) @ 388 calories per cake

2 T. butter, melted 2 T. butter, melted
2 T. of cocoa 2 T. of cocoa
¾ C. butter ¾ C. butter
12 oz. chocolate chips 12 oz. chocolate chips
½ C. heavy cream ½ C. heavy cream
5 eggs 5 eggs
¾ C. sugar ¾ C. sugar
2/3 C. flour ⅔ C. flour

Prepare cupcake pans by coating the inside of each with melted butter by swirling it around. Then sprinkle the insides with cocoa, coating completely.
To make the batter, place chocolate chips in a microwave-safe bowl, then top it with butter and cream. Microwave for 30 seconds at a time, stirring in between, until the chocolate is smooth. When chocolate has cooled slightly, stir in eggs, sugar and flour. Pour into prepared cupcake pans. Refrigerate for 1 hour (at least) and up to a couple of days.
Bake at 450° F for 10 minutes for regular 12/pan size and 15 to 18 for jumbo 6/pan size, just until the outsides and most of the top have set, and the centers are still slightly runny. You can insert the tip of a knife to test. You just want a bit of the very center to be a thick pudding like texture. Let them cool for 5 minutes, then place a sheet pan on top of the muffin pan and invert them.
Serve with whipped cream, ice cream and dusted with chocolate or cinnamon.