Flourless chocolate cakes

1 1/2 c. semi-sweet chocolate chips
3/4 c. water
1/2 c. butter
1/4-1/2 c. sugar (depending upon desired sweetness)
1 tsp vanilla
3 eggs

1.  preheat oven to 300 degrees.  Put foil liners in muffin pan, spray lightly with cooking spray
2.  In a medium saucepan, combine chocoalte, water, and butter.  Cook ovwer low heat, stirring constantly , until melted and smooth.  Remove the pan from heat.  Let cool 10 min.
3.  Add the sugar and vanilla to the cooled chocolate mixture.  Whisk until blended.  Add eggs, whisking in one egg at a time.
4.  Pour the batter in the cupcakes, filling each cup almost to the top of the foil.  Bake until a toothpick inserted into the center of a cake comes out with wet clumps on it, about 35 minutes.  Let cook (the centers of the cakes will sink slightly)
5.  Refrigerat ethe cakes in the pan until cold, about 4 hours, or up to 3 days.  Serve cool.

I like to put a little dollup of a frosting made with equal parts white chocolate, cream cheese, and powdered sugar.  Yummy!