Mini Chocolate Lava Cakes

Preheat oven to 400 F. Generously spray a 24-count mini muffin tin with non-stick cooking spray and set aside.

Put chocolate and butter in a large microwave-safe bowl. Melt it in the microwave, heating it for 30 seconds at a time and stirring between each 30 second interval. Stop when it’s fully melted and combined and allow the mixture to cool 3 minutes.

Then stir in eggs and egg yolks until incorporated. Stir in powdered sugar and flour. Spoon into prepared muffin tin so batter is 3/4 of the way up. Bake 4-7 minutes or until the edges are cooked and the centers are soft. Then remove the pan from the oven and cool them for 5 minutes. Then carefully remove them from the pan using a butter knife. Serve warm with vanilla ice cream.