Molten Chocolate Cake Servings: 6 4 tablespoons unsalted butter, room temperature, plus more for muffin tins 1⁄3 cup granulated sugar, plus more for muffin tins 3 large eggs 1⁄3 cup all-purpose flour 1⁄4 teaspoon salt 8 ounces bittersweet or semi-sweet chocolate, melted Confectionersâ€™ sugar, for dusting Whipped cream, for serving Preheat oven to 400 degrees. Generously butter six cups of a standard muffin tin. Dust with granulated sugar and tap out excess. Set aside. Using an electric mixer, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups. Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 7-9 minutes. Remove from oven; let stand 10 minutes. To serve, turn over cakes, and place on serving plates, bottom sides up. Dust with confectionersâ€™ sugar and serve with whipped cream, if desired.