Little French Fudge Cakes

These delicious little gems would be a lovely finish to Easter Dinner. Best of all they're better the next day since the chocolate flavor really intensifies. This recipe is from The Splendid Table's How to Eat Supper Cookbook and is HIGHLY recommended: cupcakes for grown-ups!

Little French Fudge Cakes (Makes 6)

One 3.5 to 4 ounce bittersweet chocolate bar, broken up (I prefer Ghirardelli)
1 1/2 ounces unsweetened chocolate, broken up
5 tablespoons unsalted butter
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 large eggs plus 1 yolk
1/2 cup plus 2 tablespoons sugar
1/8 teaspooon salt
3 tablespoons unbleached all-purpose flour
2 ounces of bittersweet chocolate bar, broken into bite-sized pieces

1. Preheat the oven to 375 degrees. Butter a dark metal 6 cup cupcake pan.
2. Combine the broken-up bittersweet and unsweetened chocolates with the butter in a medium-sized microwave-safe bowl. Melt them for 2 to 3 minutes at medium-low power. Check by stirring as chocolate holds its shape when microwaved. Or melt it in a heatproof bowl over simmering water.
3. In a medium to large bowl, whisk together the cinnamon, vanilla, eggs and yolk, sugar and salt until creamy. Stir in the flour to blend thoroughly. Then stir in the chocolate/butter mixture until smooth. Finally, blend the bite-sized pieces of chocolate . Pour the batter into the cupcake pan, filling each three-quarters full.
4. Bake the cupcakes for 12-15 minutes. Insert a knife into the center of a cupcake. It should come out with some streaks of thick batter. If you have any doubt about doneness, press the top of a cupcake to see it is is nearly firm. Remoe them from the oven. Cool the cupcakes in the pan on a reck for 5 to 10 minutes to serve warm or for 20 minutes to serve at room temperature. (I personally think they taste fabulous the next day--as the chocolate and cinnamon flavors meld and develop!)