Preheat Oven to 350 F and prepare muffin tin with baking spray.
In medium bowl hand whisk together flours, salt, baking powder, and powder. (sift and weigh your flours for exact measurements) Set aside.
Place your chocolate and butter in a small sauce pan on low-medium heat. Stir until both are melted and creamy. Remove from heat and set aside.
In bowl of stand mixer with whisk attachment, beat together eggs, vanilla, and both sugars.
Pour cooled but still liquid chocolate butter into sugar egg mixture while continuing on medium speed.
Once combined, slowly spoon in flour mixture.
You may need to scrape sides and bottom of bowl to incorporate all ingredients.
Once blended into a nice thick batter, take an ice cream scoop and transfer a heaping scoop into each muffin well. ( You should have enough for 10 cakes.)
Bake for 15-18 minutes until top of cake pushes back and center is still slightly gooey.
Transfer tray to cooling rack for 10 minutes before cooling.