Preheat your oven to 375 degrees. Put muffin cups into your muffin pan.
Put your chocolate chips and butter over a double boiler. What’s a double boiler, you ask? Boil a small amount of water in a pot and place a glass bowl on top. Add your ingredients to the bowl. This melts everything very gently so it doesn’t burn. If you don’t have a good bowl for this, you can use the microwave… it might take a bit longer and you should watch to be sure it doesn’t burn. When everything is melted, set it aside to cool.
In a large bowl, cream the eggs (all of them – whole eggs plus the additional yolks) and the sugar. Once it is thick and a pale yellow color, gently fold in your remaining ingredients – the cocoa powder and vanilla extract.
Gently spoon the batter into your muffin cups. Remember, there is no leavening in these cupcakes so they won’t rise. Fill those babies almost to the top!
Bake for 20 minutes. Remove from the oven and let cool for 5 minutes in the muffin pan. You can then remove them from the pan and let them finish cooling on a rack.
Dust with powdered sugar before serving. You could also add a frosting if you wish, but I don’t think it is necessary. These cupcakes are incredibly moist and rich without anything else! In fact, a frosting might make them too rich but that is a personal preference.
I have made these for Passover seders and as a decadent dessert at other times during the year. They are amazing! A chocolate lovers dream.