Preheat oven to 350°F. Line 2 24-cup mini cupcake pans with mini liners or grease with non-stick or baker’s floured cooking spray. (Though for ease of cleanup and serving I recommend the liners!)

Mix together melted butter and granulated and brown sugars. Whisk in eggs until well combined. Whisk in cocoa powder, baking powder, salt, and gradually stir in all-purpose flour until combined. Stir in vanilla and chocolate chips, and pour into a large piping bag. You can transfer the batter to the cupcake pans with a spoon, but it tends to be a painful process and make a huge mess – I highly recommend the piping bag!

Bake for 18-20 minutes (or until a toothpick comes out clean) – don’t overbake these; the paper liners will become difficult to remove if the edges of the brownies are too caramelized and dry.

Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired. (The waiting time while the brownies cool is a great time to make your frosting!)

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Now you’re ready to decorate! I used the large open star from my large tip set when I piped the frosting onto the brownies – frost to your liking!

Add sprinkles to your liking – I started with larger ones centered where I thought they looked best and then added smaller ones on around them. (You could also skip the ‘placement’ and just sprinkle them over the top – either works! Placing the sprinkles sometimes makes for a more polished look - but the second one’s more fun!)

Annnd you’re done! High-five yourself –and enjoy!