• Preheat the oven to 350 degrees F and spray a mini muffin pan with non-stick baking spray.
• Melt the butter in a saucepan. Once melted, stir in the sugar, cocoa powder, and salt until smooth. Remove from the heat.
• Add in the vanilla and eggs, stirring until combined. Then add the flour and chocolate chips until all visible signs of flour are stirred in.
• Divide the batter evenly among the prepared muffin cups with a spoon or small cookie scoop. Bake for 10 to 12 minutes. Remove from the oven and run a thin knife along the edge of the mini brownie bites to lift it out of the pan. Cool completely before frosting.

Make the buttercream frosting:

• With a handheld mixer or stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
• Add confectioners sugar, cocoa powder, heavy cream (or half and half), vanilla, and salt.
• Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping the bowl with a spatula as needed. Add a tablespoon of cream if needed to thin the frosting.
• Fit the pastry bag with a tip and fill the bag with buttercream. In a circular motion, apply the frosting to create a ring. Top with Easter egg candies.