3/4 c. dark chocolate chips
1/2 c. butter
1/2 c. white sugar
1/2 c. unsweetened cocoa powder, sifted
3 large eggs
1/2 c. pitted tart cherries or fresh raspberries
Line a muffin tin with foil muffin liners.
Heat chocolate chips and butter in a heavy saucepan over low heat until melted (about 4 minutes). Stir to combine and remove from heat.
Mix sugar, cocoa powder in medium mixing bowl; add eggs and whisk until combined. Whisk in chocolate mixture.
Scoop batter into the muffin cups (about 2-1/2 tablespoons per muffin cup). Gently press 3 cherries or raspberries halfway into each cake.
Place muffin tin on a baking sheet. Bake (turn baking sheet after 6 minutes) at 375 degrees for 12-15 minutes until a thin crust forms on top. Cool on a wire rack and serve.