How would you adapt a brownie recipe to a two-bite cupcake size? Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in favor of apple-sauce, olive oil and coconut oil. Eggs are fine. Thanks for reading.
I have just used the same mix and the same baking time, just using a mini muffin pan in place of a 9x9 or 9x13 pan. It worked quite well, although I suggest using the mini muffin liners in the pan, because cleaning all those individual spaces in the pan after brownie baking goes much smoother. I found that without the liners, the tiny brownies seemed to stick quite a bit, even in my good Pampered Chef pan.
Depending on the size of the cupcake tin you may have to increase or decrease the cooking times and temperature. My favorite "brownie disguised as a cupcake" recipe is from Paula Deen - http://www.foodnetwork.com/recipes/paula-deen/peanut-butter-brownie-cupcakes-recipe/index.html