Preheat oven to 325°F. Line a standard cupcake/muffin pan with paper liners.

Place the chocolate and butter in a 3-quart saucepan over low heat, stirring constantly, until melted and smooth.

Combine the eggs, sugar and vanilla in the bowl of a stand mixer using the whisk attachment and blend at medium-high speed for 5-6 minutes until pale and doubled in volume.

Decrease mixer speed to a low setting and slowly pour in the chocolate mixture.

In a small bowl, combine the flour, baking powder and salt.

Add the flour mixture to the mixing bowl in two additions. Mix on low speed just until combined.

With a rubber spatula, gently fold any remaining flour on the sides of the bowl into the batter.

Divide the mixture between the 12 cups of the cupcake pan.

Push one piece of the extra dark chocolate and pink chocolate (optional) into the middle of each cake and smooth the surfaces.

Bake in preheated oven for 25-30 minutes or until the cakes are set and feel firm to touch.

Allow to cool in the tins for 5 minutes then transfer them to a wire rack until just warm.

Dust with powdered sugar, cocoa powder and sprinkles as desired. Enjoy!