Fudgy Chocolate Bliss Cupcakes

Preheat oven to 350°F (175°C). Line two 12-cup muffin pans with cupcake liners. Set aside.

In a large bowl, add one cup of softened butter, one cup of sugar, eggs, and vanilla extract. Stir together just until it's combined, making sure not to whip it to keep it dense and fudgy.

Sift in flour, cocoa, and salt to the bowl, then slowly mix into a batter.

Scoop the batter with an ice cream scoop into the liners so they are almost full. Expect to get about 13 cupcakes.

Bake for exactly 25 minutes until the tops are crinkled and a toothpick inserted in the center comes out clean.

Remove from oven and allow to cool in the pan for 10 minutes.

Remove cupcakes from pan and transfer to a wire rack. Allow them to cool completely before frosting.

In a clean bowl, beat the remaining butter on medium-high speed until creamy, about 3-4 minutes.

Gradually add in the confectioners' sugar to the whipped butter while beating on medium-low speed. Continue to beat until fully combined and fluffy.

Mix in the cooled, melted chocolate to the frosting until creamy.

Once your cupcakes are completely cool, top them with the luscious chocolate frosting.

Cupcakes can be stored in an airtight container at room temperature for up to 3 days.