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Shave 5 ounces of chocolate and put it into a bowl. Cut the remaining 3 ounces of chocolate into
roughly 1/2-inch pieces, set aside.
Combine the butter and cream in a small saucepan over medium-high heat. When the cream mixture comes
to a simmer, pour it over the shaved chocolate and stir gently to melt the chocolate.
In a medium bowl, whisk together the eggs, sugar, mayonnaise, cornstarch, cinnamon, and salt just
until the sugar has dissolved. Pour the chocolate mixture into the egg mixture and gently mix just
until combined. (Mixing too much will prevent the eggs from rising in the oven.) Scoop about 1/4 cup
of the batter into each mold, it should come about 3/4 of the way up the sides. Bake until a
toothpick inserted in the center comes out clean, 40 to 45 minutes. Do not over bake. Immediately
while hot, add a chunk of the remaining chocolate in the center of each, by gently pushing it
through the top of the cupcake in the center. Cool the pan on a rack for 10 minutes and then unmold
them. Dust with powdered sugar and serve warm.
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