For the Brownie Cups:

1. Preheat your oven to 350°F. and liberally grease a 24-cavity miniature muffin pan with cooking spray. Set aside.
2. Meanwhile, in a large bowl, combine the cake mix, eggs and oil with a spoon until a soft dough has formed.
3. Drop tablespoon-sized balls of brownie batter into the greased cavities. Press down the balls of batter gently with your fingers.
4. Bake for approximately 12-15 minutes, or until the tops are puffy and the edges look golden brown. Do not over-bake.
5. Allow the cups to cool completely in the pan before gently popping them out with a knife.

For the Cookie Dough:

1. In the bowl of a stand mixer, cream together the butter, brown sugar and granulated sugar with the paddle attachment on medium-low speed.
2. Add in the vanilla and milk, and lastly the salt and flour, until a soft dough forms. Stir in the chocolate chips.
3. Using the handle of a wooden spoon, make small wells in the center of each brownie cup, careful not to puncture through the bottom of the cup. Set aside.
4. Melt the CandiQuik or candy coating wafers according to package directions, until smooth. Dip the tops of the brownie cups into the melted chocolate, then dredge in the chocolate sprinkles.
5. Immediately top with a rounded Tablespoon-sized ball of cookie dough, gently nestling it into the well in the brownie cup.
6. Allow the cups to set briefly for a few moments before serving.