• Preheat oven to 370℉/180℃. Line a 12 hole muffin pan with liners.
• Melt the dark/semi-sweet chocolate by breaking up into small pieces in a bowl and heating for 30 second intervals in a microwave, stirring in between. Set aside to cool whilst making the brownies. 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 bowl or the bowl of a stand mixer combine the melted butter, and both the brown and granulated sugars on a medium speed until fully combined. Add the eggs and vanilla and mix again. Add the melted chocolate.
• Add in the flour and cocoa powder and fold together. Scoop the batter into the prepared muffin pan, you can fill them up near the top of the liners as they don't rise much. Bake 20 minutes. While they are baking, you can jump to the coconut layer steps!
• Remove from the oven to cool. After about 5-10 minutes, use a tablespoon measure or similar to create an indent in each brownie cup.

For the Coconut Layer

• While the brownies are in the oven: Combine the coconut milk (135ml/½ cup), sugar and corn starch in a small saucepan and heat on a low heat, stirring until thickened.
• Once thick, remove from heat and stir in the shredded coconut and butter. Set aside to cool (while the brownies finish baking/cooling).
• Once the brownies and the mixture are cool: Stir in the remaining coconut milk (75ml/⅓ cup), so that the mixture is still thick but pipeable/spreadable - Add more coconut milk if needed). Spoon this coconut mix into the brownie holes, or use a piping bag with a wide nozzle.
• Finish with a little extra dusting of shredded coconut/chocolate and serve!