These are great for people like me, who can't have gluten.

Molten Flourless Chocolate Cupcakes, courtesy of the Evansville Courier & Press

Makes 12, but I think it's more like 16

Add the chocolate chunks while the cakes are still quite hot for the oven; otherwise a crust will form and the appearance will be damaged. The mayonnaise adds moisture to the cake. you could onit it without adjusting the recipe but it has an amazing effect.

Vegetable spray for greasing liners
8 oz bittersweet chocolate
1 stick unsalted butter, (8 tablespoons)
1 cup heavy cream
4 large eggs, at room temperature
1 1/3 cups sugar
1/2 cup mayonnaise
1/2 cup cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Preheat oven to 300 degrees F.

Line a 12 cup muffin pan with paper liners and spray the liners with vegetable spray.

Shave 5 oz of chocolate and put it into a bowl. Cut the remaining 3 oz of chocolate into roughly 1/2 inch pieces; set aside.

Combine the butter and cream in a small saucepan over mediium-high heat. When the cream mixture comes to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.

In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just until the sugar has dissolved. Pour the chocolate mixture in the egg mixture and gently mix just until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup of the batter into each mold; it should come about 3/4 of the way up the sides. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not overbake. While still hot add a chunk of the remaning chocolate by gently pushing it through the top of each cupcake. Cool the pan on a rack for 10 minutes and then gently unmold them. Dust with powedered sugar and serve warm.