In a small microwave safe bowl, melt the butter and allow it to cool slightly before adding the milk and eggs. Stir to combine and set aside.

In a separate bowl, stir together the sugar, baking powder,flour, cocoa and pinch of salt. Add the butter mixture and stir until just combined and no pockets of flour remain.

Pour mugs no more than half full and microwave up to 2 minutes and 30 seconds until cakes are cooked. Check them every 30 seconds as they cook until the cakes don't sink and are firm in the center. (See my instructions in the post for more.)

Turn them out on to a cooling rack to cool completely, about 10 minutes.

While the cakes cool, make the ganache. Heat the heavy cream until steaming and very hot in the microwave, about 30-45 seconds. Add the chocolate chips and allow the mixture to sit--don't stir it--for 1 minute. After a minute, use a fork to stir until the cream and chocolate are totally smooth and uniform. Allow the ganache to cool slightly--it will thicken as it sits so you can re-warm it if it's too thick.

Once your cakes are cool, spread over the chocolate ganache. Set aside.

Sprinkle your work surface with a little corn starch or powdered sugar and roll out a 2-3 inch ball of fondant with a rolling pin or glass. Lift the fondant and lay it over the cake, trimming the excess from the edges with a knife. Repeat for the other cakes.

Dip the end of a paintbrush handle in the black food coloring and dot on eyes and a mouth.