Preheat oven to 350°F. Spray 48 mini muffin tins with nonstick spray. Set aside.

In a large bowl, whisk together the dark cocoa and melted butter. Stir in sugar until combined. Stir in eggs, one at a time, mixing well after each. Stir in vanilla. Fold in flour JUST until you no longer see flour streaks in the batter. Gently fold in hot fudge sauce.

Spoon batter into prepared tins and bake for 7-10 minutes until brownies are done.

Remove from oven and let cool in pans for about 5 minutes, then carefully remove to a wire rack to cool completely.

In a large bowl, stir together sweetened condensed milk, powdered sugar, and peppermint extract until smooth.

Spoon on top of each brownie bite and let sit for about an hour.

In a microwave safe bowl, heat chocolate and shortening for about 2 minutes, stopping to stir every 30 seconds until smooth.

Carefully dip tops of brownies into the chocolate, letting excess drip off.

Let chocolate sit and harden before serving.