• Preheat oven to 350 degrees F. Spray two standard or mini muffin tins with nonstick cooking spray and set aside.

Make Brownie Cups

• In a large bowl, whisk together the cocoa powder and hot coffee until smooth.
• Add the chopped unsweetened chocolate and whisk until the chocolate is completely melted.
• Add in the melted butter and oil and whisk until fully incorporated.
• Add in the eggs, egg yolks, and vanilla extract and whisk until smooth.
• With a wooden spoon or rubber spatula, stir in the sugar first then the flour and salt until combined.
• Fill muffin tins ¾ of the way full. (for mini muffins, you’ll get about 36, for regular sized muffins, about 24).
• Bake until edges are set, but centers still look shiny and a bit wet - 15-18 minutes for minis, 20-22 minutes for regular sized.
• Allow to cool in pan for 5-8 minutes then press the back of a spoon or flat bottomed shot glass sprayed with nonstick spray into the center of each brownie to form a cup. Allow to cool in the pan.

Make Chocolate Ganache

• Place chopped chocolate in a medium-sized bowl and set aside.
• In a microwave safe bowl, add heavy cream and microwave for 45-60 seconds just until bubbling, not boiling.
• Pour hot cream over chocolate and allow to stand for 5 minutes then stir until smooth.
• Add sweetened condensed milk and vanilla, stirring to incorporate evenly.
• When brownies have cooled, add a spoonful of chocolate ganache to each cup, approximately ½ - 1 tablespoon.
• With the spoon spread the ganache up the sides of each cup.
• Place in the fridge for 20 minutes to set while you prepare the mint whipped cream.

Make Mint Whipped Cream

• In the bowl of a stand mixer with whisk attachment affixed, add cold heavy cream. 
• Turn mixer on low, gradually increasing to medium speed for a total of 1-2 minutes.
• Once the cream starts to thicken, turn off the mixer and add in the powdered sugar.
• Turn the mixer on low again for a few seconds then gradually increase the speed to high.
• Once the cream begins to form peaks, turn it off and add in the peppermint extract and green food coloring.
• Resume whisking on high until food coloring has been evenly incorporated and the whipped cream has formed peaks that hold their shape.
• Fill a piping bag or tiptop bag with the corner cut off with whipped cream.
• Remove brownie cups from the fridge and pipe whipped cream into the center of each brownie cup on top of chocolate ganache (alternatively, spoon a dollop of whipped cream into the center of each brownie cup).
• Garnish with a drizzle of chocolate ganache and serve.