Gooey Hot Cocoa Cup Cakes

For filling, in a small saucepan combine 3/4 cup of the chocolate chips and cream. Cook and stir over low heat until chocolate melts. Remove from heat. Transfer to a small bowl. Cover; chill about 45 minutes or until firm.

Meanwhile, in a medium saucepan cook and stir the remaining 3/4 cup chocolate chips and the butter over low heat until melted. Remove from heat; cool.

Preheat oven to 400°F. Form filling into 12 1-inch balls. Line 12 2 1/2-inch muffin cups with paper bake cups.

In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with a mixer on high for 5 minutes (mixture will be light and lemon colored). Beat in cooled chocolate mixture on low until combined. Add flour and cocoa powder; beat on low just until combined. Divide batter among prepared cups, filling each about 3/4 full. Press 1 ball of filling into batter in each cup (batter does not need to cover chocolate ball).

Bake 10 about minutes or until edges are firm. Remove and cool in cups 5 minutes (centers may dip slightly). Remove from cups; pull paper away from cakes. Cut a thin slit in the side of each cake and insert a pretzel half for a handle. Place on saucers, top with whipped cream or marshmallow creme. If desired, add a white chocolate squiggle for "steam". Serve warm.