Preheat your oven to 425°F (220°C).

In a microwave-safe bowl, heat the semisweet chocolate chips and unsalted butter in 30-second intervals, stirring in between until smooth.

In a separate bowl, whisk the eggs, peppermint extract, and vanilla extract together. Gradually mix in the powdered sugar until smooth.

Slowly stir the melted chocolate mixture into the egg mixture until combined.

In another bowl, sift together the all-purpose flour, cocoa powder, and a pinch of salt. Gently fold into the chocolate mixture.

Grease four ramekins with butter and lightly dust with cocoa powder.

Divide the batter evenly among the prepared ramekins.

Place the ramekins on a baking sheet and bake for about 12-14 minutes, until the edges are set but the center remains soft.

Allow to cool for one minute before inverting onto plates.

Serve warm, topped with whipped cream or crushed peppermint.