Chocolate Bouchons

Directions

1. 1
   Preheat oven to 350*F.
2. 2
   Place muffin liners in a 12 cup muffin pan. Set aside.
3. 3
   Sift the flour, cocoa powder, and salt into a large bowl. Set aside.
4. 4
   In another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. Mix in vanilla.
5. 5
   On low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. Continue alternating with the remaining flour and butter. Add the chocolate chips and mix to combine. The batter can be refrigerated up to one day.
6. 6
   Fill each muffin cup about 2/3 full. Place in the oven and bake for 20-25 minutes. When the tops look shiny and set(like a brownie), test one cake with a toothpick: it should come out clean but not dry.
7. 7
   Move the bouchons in their liners to a cooling rack. After a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
8. 8
   The bouchons are best eaten the day they are baked.
9. 9
   Invert bouchons and dust them with confectioner's sugar.
10. 10
    Serve with ice cream if you like!
11. 11
    Makes 12 servings. Enjoy!