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Preheat oven to 325. Grease 12 muffin cups.
Combine butter and chocolate chips in a double boiler. Cook, stirring constantly, until chocolate is melte. Let stand to cool slightly.
Combine eggs and sugar in a large bowl. Beat with mixer at medium speed until thickened, about 5 minutes. Add flour gradually beating at low speed. Add chocolate mixture and beat until thick and glossy, about 3 minutes.
Fill muffin cups 2/3 full. Bake for 5 minutes.
Meanwhile combine carmels and 2 T. evaporated milk in a double boiler. Cook, stirring constantly until carmels are melted. Spoon 2 t. of carmel into each muffin cup. Bake for 8 minutes. Invert cakes onto individual serving plates.
Stir remaining evaporated milk into remaining carmel mixture. Serve with warm cakes.
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