How to Cook Brownies in a Cupcake Pan

Baking individual brownies in a cupcake pan is not only simple but the results can be served in many ways: with a scoop of melting ice cream, under a dollop of freshly whipped cream, or frosted to perfection. For this tutorial, we use a boxed brownie mix and include some tips for transforming the mix into the richest, most decadent cupcake-shaped brownies you've ever eaten.

When baking brownies in a cupcake pan instead of in a large baking dish, bump up the temperature for a perfect result. For example, the instructions on the store-bought brownie mix we used here called for baking at 350 degrees F, so we baked at 375 degrees F.

If you're using cupcake liners to make your brownies, you don't need to grease your cupcake pan before baking. Simply place the cupcake holders in each divot and get to work baking the brownies.

If you don't have cupcake liners (or you prefer not to use them), make sure to grease your cupcake pan before putting the batter in so that your cupcakes don't stick and become a mess. Use a non-stick cooking spray to easily coat the pans. Alternatively, spread a thin layer of butter or oil to coat the pans for the same non-stick effect.

To make a boxed brownie mix taste even more decadent, try one (or all!) of these following flavor boosters:

• ‌Substitute With Buttermilk:‌ Replace the water or milk called for in the recipe with buttermilk. Its tanginess will match beautifully with the chocolate.
• ‌Double Up On the Chocolate:‌ For an outrageous chocolate experience, add about 1/3 cup of chopped chocolate to your batter. Be sure to get the shavings in there too. They'll melt right into the brownies for another level of chocolate flavor.
• ‌Try a Little Coffee:‌ Adding a teaspoon of brewed coffee brings out the chocolate in your entire batch of brownie cupcakes. It's delicious!

To ensure that each brownie will be about the same size, ladle out the batter using a 1/4 measuring cup or cookie scoop. Scoop out the batter with a small silicone spatula, right into the prepared cupcake pan. Each cup should be about 3/4 full to account for rising during the baking process.

Bake your cupcake brownies for 25 to 30 minutes, or until a toothpick poked into the center comes out clean. Keep an eye on them. When the tops are cracked and firm to the touch, they're done.

One of the benefits of making brownies in a cupcake pan is how much easier they are to get out of the pan. Let the brownies cool for only two to three minutes before turning them out on a wire rack to cool completely before icing.

If you want to pipe icing on top, consider making your own icing bag with any sandwich-style bag, which will allow you to get thin, precise lines when you decorate. Fill the bag with frosting, work the frosting down to one corner, and snip the edge with kitchen scissors.

Adding sprinkles but don't want to make a huge mess? Place your wire rack above a baking sheet or towel to catch all the stray sprinkles.

Or use larger candies which only require a few to get the job done.