Molten Chocolate Cakes

We used to live pretty close to a Chili's{and no other restaurant}, so occasionally we'd get dinner there. I don't know if we ever went there without picking up their Molten Chocolate Cake for dessert. We sometimes went there JUST for that dessert! I don't remember where I found this recipe, but I was over joyed that I could stay in the comfort of my own home and have this fudgy, gooey, thigh-enlarging treat at any time! Just saved myself a $6.29 habit! This comes together quick and with the convenient individual sizes, it's a favorite for FHE...

6 oz bittersweet chocolate{This is 1 C of chocolate chips. I don't usually have this on hand, so I usually use semi-sweet. It works fine, but go with bittersweet if you have the choice}
1/2 C butter
3 eggs
3 egg yolks
1 1/2 C powdered sugar
3/4 C flour

Preheat oven to 400 degrees. Generously spray the wells of a floral cupcake pan with Pam. Set pan aside. Coarsely chop chocolate and combine with butter in a medium bowl. Microwave on high 1-2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30 second interval. Remove chocolate mix from microwave; cool 5 minutes. Whisk eggs and egg yolks into chocolate mixture. Add sugar and flour; mix just until moist.

Divide batter equally among wells. Bake 13-14 minutes or until outside edges are just set and center is still liquid. Do NOT over bake{or you'll just have cupcakes!}. When done, immediately, carefully invert pan. Gently press on tops and sides of wells to loosen cakes. Slowly lift pan, checking to see that all cakes have released before lifting pan completely. Serve with ice cream.