Mini Molten Lava Cakes - A Martha Recipe Success!

I know that there are many .. manyy bloggers out there who have tried dear Martha's recipes and regretted it since they usually have some missing ingredient or wrong instructions - trust me I've been there! So when I wanted to try a chocolate lava cake and was not able to find one with reasonable amount of ingredients ( some required 6 eggs..yadda yadda) and when i found this recipe on Martha's website I knew that I had to try it. The recipe yields 6 muffin size lava cakes but i decided to make mini ones by baking them in a cupcake pan but if you do that it's important that you reduce the cooking time else you won't get the lavaness - you'll just get a really gooey, fudgy, moist , chocolaty cake!
I served it with vanilla ice cream and powdered sugar. Speaking of ice cream just the other day I was craving date ice cream (where do you get that .. right?) so i decided to make my own and OMG was it good, and I didn't even use an ice cream maker - since i don't own one! I will be posting the recipe sometime in the near future - so stay tuned!
The recipe for the lava cake:
-Ingredients:
1)4 tablespoons unsalted butter, room temperature, plus more for muffin tins
2)1/3 cup granulated sugar, plus more for muffin tins
3)3 large eggs
4)1/3 cup all-purpose flour
5)1/4 teaspoon salt
6)8 ounces bittersweet chocolate, melted
7)Confectioners' sugar, for dusting
8)Whipped Cream , for serving ( I say vanilla Ice cream!!)
- Directions:
1)Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin tin (or 12 smaller cupcake pan - but again you'll have to reduce the timing). Dust with granulated sugar, and tap out excess. Set aside.
2)In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition. With the mixer on low speed, beat in flour and salt until just combined. Beat in chocolate until just combined. Divide batter evenly among prepared muffin cups.
3)Place muffin tin on a baking sheet; bake just until tops of the cakes no longer jiggle when the pan is lightly shaken, 8 to 10 minutes (less for mini ones around 5 -6 minutes). Remove from oven; let stand 10 minutes.

4)To serve, turn out cakes, and place on serving plates, bottom sides up. Dust with confectioners' sugar, and serve with whipped cream (Or vanilla ice cream), if desired (Trust me you will desire it once you break into the yummy warm luscious lava cake and the chocolaty goodness oozes out).