Valentine Brownie Cupcakes

1 pkg (440 g) Betty Crocker Chocolate Chunk Supreme Brownies Mix
1/4 cup (50 mL) water
1/4 cup (50 mL) vegetable oil
2 eggs
1-2 tbsp (15-25 mL) icing sugar

Heat oven to 350°F (180°C). Place paper baking cup in each of 24 regular-size muffin cups. Spray cups with non-stick cooking spray. Make brownie batter as directed on package. Fill each baking cup with 2 level tablespoonfuls of batter. Bake 19 to 20 minutes or until toothpick inserted in centre comes out almost clean. Cool in pan 20 minutes. Carefully remove paper baking cups; place on cooling rack and cool completely.
Cut small heart out of paper. Place on top of cupcake. Sprinkle with icing sugar. Carefully remove heart. Repeat with remaining cupcakes.

Makes: 19 brownie cupcakes

Tip: Get creative! This recipe is not just for Valentine's Day. How about a flower stencil in spring, a shamrock for St. Patrick's Day or a star, bell or tree for Christmas?

If you only have one muffin pan, place the brownie batter in the fridge and bake in two batches. Be sure to bake the second batter as soon as the muffin pan cools down.

(You can't keep the batter in the fridge for too long or it won't rise properly)