Molten Brownie Cupcakes

1/2 cup semisweet chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 box about 18 oz brownie mix

Heat oven to 400 degrees. Grease 12 muffin cups. In medium bowl, melt chocolate chips and butter on high for 45 to 60 seconds until they can be stirred smooth.

In large bowl, beat eggs and egg yolks with wire whisk or electric beater until foamy. Gradually beat dry brownie mix into egg mixture until well blended. Gently stir in melted chocolate mixture. Divide batter between 12 muffin cups.

Bake 10 to 12 minutes or until edges are set and internal temperature is at least 160 degrees. Do not overbake. Centers will be soft, so toothpick test will not work. Cool 2 minutes.

Loosen each cupcake with knife and remove from muffin tin. Serve with some chocolate syrup and sprinkles.