5 oz. semi-sweet chocolate or white chocolate
1 c. butter
1 c. chopped pecans (optional)
1 3/4 c. sugar
1 c. all-purpose flour
4 lg. eggs, unbeaten
1 tsp. vanilla

Melt chocolate and butter in double boiler. Add pecans, if desired and stir until well coated. In another bowl, combine sugar, flour and eggs. Add chocolate mixture; stir until just mixed. Add vanilla.

Pour batter into greased or paper-lined petit 4 cups or regular sized cupcake tins. Bake in 325 degree oven for 12-15 minutes for small cakes, 30 minutes for larger ones. Be careful not to overbake. They should be gooey. Cool and dust with confectioners' sugar. 68 small or 24 regular cupcakes.

Use gold or silver cupcake liners. Add a dot of whipped cream to each cake and sprinkle with silver shot.