Chocolate Frosted Molten Lava Cupcakes

Preheat oven to 425 degrees F. Line a muffin pan with 6 cupcake liners.

In a medium bowl, combine chocolate and butter. Place in the microwave and heat in 30 second intervals until both are completely melted. Stir to combine.

Add confectioner's sugar and stir to combine as well. Mix in eggs and egg yolks and incorporate. Finally, fold in flour until smooth.

Divide batter evenly into the prepared muffin cups. Place in the oven and bake for 12 minutes or until edges appear to be set (center will be soft). Remove from the oven and let stand for 5 minutes.

Remove cupcakes from the muffin pan to a wire rack and let cool for another 15-20 minutes (cupcakes can be somewhat warm to the touch, but not too warm so the frosting won't melt).

Once the cupcakes have cooled, prepare the frosting. Using your stand mixer, cream together butter and confectioner's sugar. Add cocoa powder and vanilla and stir to combine. Add whole milk in increments until frosting is smooth and creamy (I added the whole 1/2 cup, but you might not need quite that much).

Fill a large piping bag fitted with a medium star tip and pipe frosting onto each cupcake. Garnish with chocolate chips. Best served immediately or on the same day.