Preheat oven to 350°F.

In a mixing bowl, combine melted butter, cocoa powder, and sugar. Add vanilla and eggs, then mix until smooth.

Add flour, salt, and baking powder. Mix just until incorporated do not overmix.

Scoop about 2 tablespoons of batter (use a size 30 scoop or heaping regular tablespoon) into each standard cupcake tin that has been lightly greased and floured.

Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean with a few moist crumbs (not wet batter).

Let cool for 5-7 minutes, then use a small round object (like the bottom of a tablespoon, shot glass, or rolling pin handle) to gently press the center of each brownie to form a cup shape.

Allow to cool completely in the pan before carefully removing and filling.

Whipped Cream:

Chill your tools: Place your mixing bowl and beaters (or whisk attachment) in the freezer for about 10 minutes. Cold tools help the cream whip faster and fluffier.

Whip it: Add the cold heavy cream to the bowl. Beat on medium-high speed until it starts to thicken, about 1-2 minutes.

Sweeten and flavor: Add powdered sugar and vanilla extract. Continue whipping until soft or stiff peaks form, depending on your preference (soft peaks for topping, stiff peaks for piping).

Don’t overwhip! Stop once you reach the desired consistency (overwhipping can turn it into butter).

Pro Tips:

Use heavy cream or heavy whipping cream with at least 36% fat for the best texture.

Want it extra stable? Add 1 tablespoon of instant vanilla pudding mix or 1 teaspoon of cornstarch while whipping.