1 1/2 c. semisweet chocolate chips
1/3 c. sugar
1 tsp. vanilla
Preheat oven to 300 degrees. Place foil liners in muffin tin. Spray liners with cooking spray.
In a medium pan, combine chocolate, 3/4 c. water, and butter. Cook over low heat, stirring constantly until melted and smooth. Remove from heat and let cool 10 minutes.
Add sugar and vanilla to the cooled chocolate. Whisk until blended. Add eggs one at a time, whisking after each addition.
Pour batter into cupcake cups and bake until a toothpick inserted into center comes out with wet clumps – about 35 minutes. Cool completely, and then refrigerate until cold – about 4 hours.