How would you adapt a brownie recipe to a two-bite cupcake size? 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.
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