Preheat the oven to 350 F. Grease a 24 count mini muffin pan with cooking spray; set aside.

In a microwave safe bowl, microwave the chocolate in 30 second increments, stirring after each, until melted and smooth; set aside.

In a large bowl, whisk together the oil, brown sugar, and sugar until smooth. Add the melted chocolate and whisk again.

Add the egg and vanilla and salt and mix well.

Add the flour and mix until no dry streaks remain. Add the mini chocolate chips and mix.

Divide the mixture evenly between the 24 cavities in the muffin pan, then bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool for 20 minutes before loosening with a butter knife and removing from the pan.

In a large bowl, beat the butter, icing sugar and 1 tablespoon of cream, and 1 teaspoon vanilla on medium speed until smooth.

Divide the mixture in half, to one half add the cocoa powder and 1 tablespoon of cream and mix, add additional cream as needed for desired consistency.

To the other half, divide evenly between two small bowls and use two different colors of food coloring to tint each bowl. I used purple and green but any colors work.

Pipe a ring of chocolate frosting along the top of each brownie, then use the colors to pipe little spots in the center, set aside.

Use a piping bag with a very small hole to pipe U shaped “handles” for the cauldrons. Place into the fridge to set for 10 minutes, then remove and push into the sides of each cauldron.