Brownie Cups:

Preheat oven to 350° F / 175° C.

Generously grease a 12-cup muffin tin. Cut parchment circles and add to the bottom of each cup , then sift generously with flour. Alternately, line the muffin tin with paper or silicone baking cups.**

Melt butter in a saucepan over medium heat. When butter has melted, whisk in sugar, cocoa powder, and sea salt. Remove from heat and let cool slightly, about five minutes.

Transfer butter-sugar-cocoa mixture to a large mixing bowl.

Add eggs and vanilla bean paste to butter-sugar-cocoa mixture, and whisk to combine.

Stir in flour, baking powder, and oil.

With a spatula, fold chopped dark chocolate into the batter. (Mixture will be thick).

Spoon batter into prepared muffin tin, dividing evenly between the 12 cups.

Bake in preheated oven for 15-18 minutes, or until a cake tester comes out clean. Do not overbake.

Transfer muffin tin to a wire rack and allow to cool. While brownies are cooling, prepare the filling:

Creme Egg Filling:

In a bowl, whisk softened butter and liquid glucose until smooth and creamy. Whisk in vanilla bean paste and salt.

Gradually whisk in the icing sugar, adding a small amount at a time until desired consistency is reached. You can make the filling as “gooey” (or not) as you’d like; just make sure it is liquid enough to pipe.

When desired consistency is reached, spoon a small amount of the filling into a separate bowl, and tint with yellow food coloring. Transfer to a piping bag fitted with metal tip.

Transfer white filling to a second piping bag, also fitted with metal tip.

Assembly

When brownie cups have cooled, run a knife around the edge of each cup. Invert tin on a wire rack, tapping the bottom of each cup gently to release the brownie from the tin. (If you’ve used baking cups, you can skip this step, but you’ll need to remove the silicone/paper before proceeding to the next step.)

Using a sharp knife, pierce the bottom of each brownie cup, being careful not to cut through to the other side. Pre-piercing the cups will make it easier to pipe the filling.

Beginning with the white creme egg frosting, insert the metal piping tip into the bottom of each brownie cup, and pipe generously with filling. You’ll feel the brownie cup “expand” as you pipe the filling.***

Repeat with yellow creme filling.

Store brownie cups in an airtight container at room temperature for up to three days.