▢1 cup butter, melted and cooled (226g)
▢2 cups granulated white sugar (400g)
▢4 large eggs
▢2 vanilla beans* (or 2 teaspoon pure vanilla extract)
▢1 cup dutch-processed cocoa powder (84g)
▢1 cup all-purpose flour (120g)
▢1 teaspoon salt
▢1 cup butter, softened (226g)
▢2 cups powdered sugar (240g)
▢1 cup semi-sweet chocolate, melted and cooled (6oz / 175g)
Preheat oven to 350°F / 175°C. Line two 12 cup muffin pans with 13-14 cupcake liners. Set aside.
Cupcakes: In a large mixing bowl stir together butter, sugar, eggs, and vanilla* just until combined. Don’t use a hand or stand mixer otherwise you have too much air pockets in the batter, and this makes them cakey instead of fudgy. Stir by hand with a whisk. Sift in flour, cocoa, and salt and stir just until combined. Spoon batter with an ice cream scoop into the liners and fill almost full. I got 13 cupcakes.
Bake for 22-26 minutes until the tops look crinkled and a toothpick centered in the middle comes out slightly dirty. Don’t overbake them or they are getting cakey. I baked mine for exactly 25 minutes. Remove from the oven and let cool for 10 minutes. Then carefully remove from pan and transfer to a wire rack and let cool completely before frosting.
Frosting: Beat butter on medium-high speed until soft and creamy, about 3-4 minutes. Sift in powdered sugar and beat on medium-low speed until fully combined and smooth. Add chocolate and mix on medium speed until combined and creamy. Frost cupcakes and store in an airtight container at room temperature for up to 3 days.
Source : allrecipes.com