In a medium bowl, melt some butter.

In a large bowl, mix the melted butter, oil, and sugar together. Add the eggs and a bit of vanilla extract into the mix.

In another big bowl, combine the dry ingredients: flour, cocoa, salt, and baking powder. Slowly mix the flour mixture into the butter mixture.

Add chocolate chips to the batter.

Pour the brownie batter into the pan and bake it in the oven for 25-30 minutes. If you poke it with a toothpick and it comes out clean, it's done.

Let the brownies cool off before cutting them into little squares.

Combine all ingredients in a large mixing bowl and beat them smoothly using a handheld mixer.

Spoon batter into the paper liners of a cupcake/muffin tin, filling each approximately ¾ of the way.

Allow to bake for 21 minutes in the oven and let it cool before removal from the pan.

Combine butter, powdered sugar, cocoa powder, heavy whipping cream, and vanilla extract in the standing mixer, ensuring it's smooth, combined, and stiff.

Transfer the prepared frosting into the piping bag and put it aside for later use.

Heat the heavy cream until boiling in a small saucepan.

Put the chocolate chips in a bowl, pour the hot cream over them, and wait for a minute. Stir until you get a smooth mix.

Fill a piping bag with the melted chocolate mix and cut off the tip (you can use a piping tip if you prefer). Drizzle the chocolate mixture over the brownies, then add sprinkles.

Leave it for 30 minutes to harden.

Put a ring of chocolate frosting on the top of the cooled cupcakes.

Add Valentine's Day sprinkles to the frosting.

Place a brownie bite in the center of the frosting.

Add a small amount of frosting in the center and put more heart confetti sprinkles on top.