Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat oven to 350°F.

Line a mini muffin tin with paper liners.

Measure all ingredients.

Cut chocolate into small pieces for even melting.

Place butter and chocolate in a heatproof bowl.

Melt gently over a pot of simmering water or in short microwave intervals, stirring until smooth.

Whisk in the sugar until glossy.

Add eggs one at a time, whisking well after each addition.

Stir in cocoa powder, vanilla, and salt until smooth and fully combined.

Divide batter evenly among muffin cups, filling each about three-quarters full.

Bake for 10 – 12 minutes, until the tops are just set but still soft in the center.

Allow to cool completely before removing for the fudgiest texture.