Miniature Double-Chocolate Cakes

• 3 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
• 3/4 stick (6 tablespoons) unsalted butter, cut into piecesbutter
• 2/3 cup granulated sugarsugar
• 1/2 teaspoon vanilla extractvanilla-extract
• 1/3 cup all-purpose flourflour
• 1/4 teaspoon saltsalt
• 3 large eggsegg
• 1/2 cup miniature semisweet chocolate chips (about 3 ounces)
• confectioner's sugar for sifting over cakes

1. 01Preheat oven to 375°F. and generously butter twenty-four 1/8-cup muffin tins (about 1 1/2 inches across top and 3/4 inch deep).
2. 02In a metal bowl set over a pan of barely simmering water melt chocolate and butter, whisking until smooth. Remove bowl from heat and whisk in granulated sugar and vanilla. Add flour and salt,whisking until just combined, and whisk in eggs, 1 at a time,whisking well after each addition.
3. 03Fill each tin about three-fourths full with batter and sprinkle about 1 teaspoon chips over each cake.
4. 04

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