We just finished baking and eating this for the first time and I have got to say I love kraftfoods.com!
2 bites into this deliciousness, I thought, “This is definitely blog worthy!”
What You Need
HEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Beat whole eggs, yolks, sugar and flour with whisk until blended. Gradually beat into chocolate mixture.
LINE 12 (2-1/2-inch) muffin cups with paper liners; spray with cooking spray. Place 1 cookie, upside-down, on bottom of each cup; cover with batter.
BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from pan. Invert into dessert dishes; remove paper liners. Serve with whipped topping.
***I baked for 10 and it was just a bit over done, so watch it carefully!***
This post was originally featured on Somewhat Simple in July 2009