• Preheat the oven to 180°C fan / 200°C conventional and generously grease a 12-hole cupcake tray with butter.
• Finely chop the dark chocolate and place in a microwave-safe bowl. Add the butter. Microwave for 60 seconds or until fully melted. Stir to combine, then set aside and leave to cool.
  150 grams 70% dark chocolate , 150 grams Unsalted butter
• Meanwhile, whisk the sugar and eggs together for 1-2 minutes until thick, pale in colour and foamy. If you lift the whisk up, the mixture should fall off the whisk in a ribbon-like continuous stream.
  220 grams Caster sugar, 2 Eggs
• Whisk the flour and cocoa powder together until well combined.
  130 grams Self raising flour, 20 grams Cocoa powder
• Pour the chocolate mixture into the whisked eggs. Add the dry ingredients. Fold the mixture together in a figure-of-eight motion until just combined.
  
• Use a cookie scoop or spoon to fill each hole of the baking tin with brownie mixture. Bake for 12-14 minutes.
  
• Remove the brownies from the oven and immediately use a scoop, the back of a spoon, or the base of a small jar to press the brownies into a cup shape.
  
• Refrigerate for 2 hours, or until cool and set.

Meanwhile, prepare the chocolate ganache:

• Very finely chop both chocolates and place it in a microwave-safe bowl. Add the cream and butter.
  75 grams 70% Dark chocolate, 75 grams Milk chocolate, 150 millilitres Double cream, 40 grams Unsalted butter
• Microwave for 60 seconds then give the bowl a swirl. Microwave for another 30 seconds until the chocolate is melting and the cream is piping hot.
• Once you reach this stage, add the salt and stir the mixture until all the chocolate melts and the ganache is smooth and glossy.
  0.5 teaspoon Salt
  
• Cover with cling film and refrigerate for 1 hour or until set.

Whilst the ganache sets, make the blackberry 'potion' filling:

• Combine the blackberries, sugar and lemon juice in a saucepan. Place over medium heat and cook for 5 minutes, until the berries break down and the mixture is juicy. Stir now and then.
  200 grams Blackberries, 50 grams Caster sugar, 0.5 Lemon
• Stir the cornflour with 1 tablespoon of water until smooth. Then pour into the saucepan and stir the blackberry mixture for 5 minutes, until bubbling, thick, and glossy. Remove from the heat and leave to cool.
  1 teaspoon Cornflour
  

Assemble the midnight potion brownies:

• Remove the brownie cups from the fridge. Run a knife around the outside of each cup to loosen and carefully remove from the tin.
• Remove the chocolate ganache from the fridge. Using an electric whisk, beat the ganache for a minute until thick, fluffy and glossy. Spoon into a piping bag fitted wth a star nozzle.
• Fill each brownie cup with your blackberry potion.
  
• Pipe a swirl of ganache on top.
  
• Finish with your spooky decorations!
  Silver and gold sprinkles, Edible glitter spray/dust, Halloween edible decorations