Preheat the oven to 350 F. Spray the brownie bowl pan with cooking spray. Set aside.

In a large bowl, whisk together the sugar, flour, cornstarch, cocoa powder, baking powder, espresso powder, salt, and baking soda.

Add the eggs, oil, and vanilla and beat until smooth.

Gradually add the water, beating until smooth.

Stir in the mini chocolate chips.

Divide the batter between the six wells in the brownie bowl pan. Tap the pan on the counter a couple times to remove air bubbles.

Bake the cakes for 25-28 minutes or until the cakes spring back when lightly touched.

Cool the cakes for 10 minutes in the pan before transferring to a wire rack to cool completely. The easiest way to remove the cakes from the pan is to place a wire rack on top of the pan and then flip the pan over.

In a medium bowl mix the sugar, peanut butter, and vanilla until crumbly.

Add the milk and beat just until smooth.

Place the chocolate candy wafers into a small microwave safe bowl.

Melt the candy wafers in the microwave, stirring every 30 seconds.

Place a piece of wax paper on a flat work surface.

Spread the chocolate onto the wax paper, making a layer of chocolate about ¼ inch thick.

Let the chocolate set.

Cut out the Mickey ear shapes using a small round cookie cutter.

Place the mini chocolate chips and heavy cream in a small microwave safe bowl.

Microwave for 30 seconds.

Stir the chocolate and cream together until well combined.

Transfer to a piping bag.

If needed, use a serrated knife to trim the bottoms of the chocolate cakes so that they sit flat.

Scoop the peanut butter filling into the cakes.

Pipe the chocolate drizzle over the tops of the cakes.

Add two chocolate ears on either side of the peanut butter filling.