This is a great recipe but I made one mistake with it. I put too much in each muffin cup. I made 6 cupcakes but I should have spread it out between 8 cups. Mine took forever to bake because of the mass.
Flourless Chocolate-Strawberry Cupcakes
3/4 cup chocolate chips
1/2 cup margarine
1/2 cup sugar
1/2 cup unsweetened cocoa powder
3 large eggs
12 strawberries (I used frozen but fresh would be better, in my opinion.)
Preheat oven to375 degrees F.
Place 8 paper muffin liners into muffin tin.
Melt chocolate and margarine in saucepan over low heat. (Stir occasionally.)
Mix sugar and cocoa in medium bowl.
Add eggs and combine.
The chocolate mixture should have cooled down some and can be added to the egg mixture. Mix well.
Place 1 strawberry in the bottom of each muffin compartment.
Place batter, no more than 3/4 cup high into each muffin tin over the strawberry.
Add another strawberry on top, pushing it down.
To avoid drippage, I suggest putting the muffin tin on a cookie sheet or placed into a lasagna sized pan.
Bake at 375 degrees for 15 minutes or until a sharp knife placed in center, comes out dry.