• Pre-heat your oven to 390℉/180℃. Line 12 muffin holes with cupcake/muffin liners.
• In a small bowl, break up the dark chocolate and melt in the microwave in 20 second intervals, stirring in between to make sure it doesn't burn. Alternatively, set up a double boiler. Do this by placing a heatproof bowl over a small pot of simmering water. Add the chocolate to the heatproof bowl and stir until melted.
• In a large mixing bowl, whisk together melted butter and both sugars. With an electric/stand mixer, go for a solid 3-5minutes so it is totally combined. Add in the eggs and vanilla and whisk. 
• Now, add the melted chocolate slowly and combine once again. 
• Add the flour, cocoa powder and a pinch of salt – fold gently into the wet mixture with a rubber spatula or wooden spoon until just combined. Pour heaped tablespoons into each muffin cup. Don't be afraid to fill close to the top, they don't rise much.
• Bake 20-25 minutes until looking crinkly on top and with minimal wobble. While still warm, create indents in each brownie cup. Use a tablespoon measure, the end of a wooden spoon, an egg cup or anything else that works to press down the middle. Let cool.

For the Filling

• Make up the vanilla pudding per package instructions. You only need half a package (about 50g/1.85oz). Whisk together the milk and vanilla pudding mix until fully combined. Pour into each brownie cup. Leave a little space at the top for the ganache! Place in fridge while making the ganache.

For the Ganache

• Put the chocolate into a heatproof jug. If using a bar of solid chocolate, chop it into small pieces first. 
• Heat the cream in a small saucepan over a low/medium flame. Keep stirring until the cream comes to the boil. Immediately turn off the heat and pour the cream into the bowl with the chocolate. Let rest 1 minute before stirring until the mixture comes together to form a glossy/rich consistency. While still liquid, pour into the wells you made in the brownie cups. Refrigerate to set before serving!