Flourless Chocolate Cupcakes
PREHEAT oven to 350°F. Place Reynolds® StayBrite® Baking Cups (Black Damask) in muffin pans or on a cookie sheet; set aside.
PLACE semisweet chocolate and butter in a microwave-safe bowl. Using 50% power and stirring once, microwave 1 ½ to 2 minutes or until melted. Stir to blend.
BEAT eggs with electric mixer in medium bowl until light yellow, about 30 seconds to 1 minute. Add sugar, cocoa powder and vanilla extract. Beat until blended, about 1 minute.
ADD melted chocolate and butter to egg mixture. Beat until blended, about 30 seconds. Spoon batter into baking cups, filling about 2/3 full.
BAKE 15 to 18 minutes or just until set. Cool in pan 5 minutes. Tops may crack and sink slightly in center. Makes 12 cupcakes.
PIPE whipped cream on top of cupcakes.
TOP with sliced strawberries