1. Preheat oven to 400º.
Generously spray well of silicone cupcake liners with nonstick spray. Place on a baking sheet and set aside.
Coarsely chop chocolate. Combine chocolate and butter in classic batter bowl; microwave on high 1 to 2 minutes or until chocolate is melted and mixture is smooth, stirring after each 30-second interval. Remove chocolate mixture from microwave; cool 5 minutes.
2. Whisk eggs and egg yolks into chocolate mixture. Add sugar and flour; mix just until dry ingredients are incorporated.
3. Divide batter equally among cups. Bake 13 to 14 minutes or until outside edges are set and center is still liquid. (Cracks will appear wet. Do not overbake.)
4. Remove pan from oven; immediately place inverted plate over each cupcake. Carefully invert. Gently press on tops and sides of cakes to loosen. Serve with ice cream, if desired.
Yield: 12 cakes
Nutritional info: 260 calories, 16g fat, 29g carbs, 1g fiber, 4g protein