Chris' Yummy Chocolate Cup-Cakes ("Best Ever")

Just a quick note to write down this latest iteration of a 2-bowl chocolate cup cake recipe (very moist, deemed  "best ever" by my lovely wife).

Ingredients:

• 1/8 cup of butter (2 tablespoons)
• 75g of 70% cocoa dark chocolate (e.g. Lindt)
• About 1/4 cup of sugar (maybe 1/3 cup)
• 1/3 cup of half-half (maybe 1/2 cup)
• 2 tablespoons of cocoa powder
• 2 eggs (will need to separate yolks from whites)
• 1 tablespoon of flour (yes, only one)
• Little salt (for whipping up the egg whites)
• 1 teaspoon of vanilla extract

Process:

1. Turn oven on to 350F
2. In a plastic bowl, melt chocolate, butter, & half-half in microwave (use a low power setting such as  defrost to ensure the chocolate doesn't get "cooked"). Mix in the cocoa powder.
3. In a metallic bowl, add the egg-whites, a little salt (1/4 to 1/2 teaspoon) and whip up (electric mixer is usually best).
4. Let chocolate mixture cool if it's warmer than skin temperature. Mix in the vanilla extract to chocolate mixture, then mix in the egg yolks.
5. Slowly fold/blend in the egg-whites, don't over mix (mixture should look like a liquid mousse).
6. Pour batter into non-stick (or silicone) muffin pan and bake (in pre-heated oven) at 350F for 12-15 minutes.
7. Let cool at room temperature.