Preheat your oven to 350°F (175°C). In a large mixing bowl, follow the instructions on your chocolate cupcake mix and combine it with the indicated ingredients until well blended. Grease your cupcake pans thoroughly and pour the batter into each cup, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. When cooled, invert each cupcake and carefully carve out a small hole at the bottom to create a space for the filling.

In a microwave-safe bowl, melt 1 cup of chocolate chips until smooth. In a separate bowl, beat the room temperature butter on medium speed for about 2–3 minutes, until fluffy. Gradually sift in the powdered sugar, mixing continuously. Once incorporated, add the melted chocolate and vanilla extract, whipping until creamy.

Melt any remaining chocolate chips to create a glossy dipping chocolate. Dip the bottom of each inverted cupcake into the melted chocolate, ensuring an even coating, and allow it to set on wax paper.

Fill a ziplock bag with the prepared buttercream, snip a small opening, and pipe it over each cupcake top to create a swirling pattern.

Melt some more chocolate and pour it onto wax paper in the shape of handles. Once set, carefully peel them off and attach one handle to each cupcake by pressing it into the buttercream.