Preheat your oven to 350°. Line your muffin tins with Reynolds Staybrite or silicone liners, see above.
In a medium sauce pan over medium-low heat, melt 3 ounces of chocolate chips and 1/4 cup coconut oil. When melted, remove from heat. Add in brown sugar, maple syrup and pinch of salt and whisk together.
Whisk the aquafaba in the measuring cup for about 1 minute until slightly foamy (bubble all around). Pour into the chocolate mix and whisk together. Add peppermint and instant espresso and whisk to incorporate.
Add the flour to the chocolate mixture and mix well. Fold in 4 1/2 ounces of chocolate chips.
Pour the brownie batter into the prepared cupcake liners (I could fill anywhere from 12-15). Bake for 20-25 minutes, until centers look just slightly set. Remove from oven and allow to cool for about 10 minutes before transferring to a wire rack to cool completely before frosting.