Molten Chocolate Cupcakes

4 squares Semi-Sweet baking chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup Whip whipped topping

Prepare batter as directed; pour evenly among nine well-greased medium muffin cups. Bake at 425ºF for 7 min. or until sides are firm but centers are soft. Let stand 1 min. Loosen cakes and remove from pan as directed.

Preheat oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.

Microwave chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.

Bake 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, you can topped cakes with whipped topping.