3 tablespoons unsalted butter
2 ounces unsweetened chocolate, chopped
2 whole eggs plus one egg white, lightly beaten
1 teaspoon vanilla
1 1/4 cups sugar
1 cup flour
1/4 teaspoon salt
Preheat oven to 350 degrees. In small saucepan, melt butter with chocolate over low heat. Stir to blend. Set aside.
In bowl, beat eggs and egg white with vanilla and sugar. Add cooled chocolate mixture. Stir in flour and salt.
Pour into 12 individual (4 ounces) metal molds or muffin tins coated with non-stick cooking spray. If using individual molds, arrange on baking sheet. Bake about 15 minutes or until cake tester inserted in center comes out clean. Remove from oven and cool about 5 minutes, then turn out onto rack to cool. Serve warm or at room temperature.
Makes 12 cupcakes.