First, place your truffles in the freezer. It's best if you do this at least 1 hr before baking so they have time to really get cold!

Preheat oven to 350F. Spray a 24-cavity mini muffin pan with nonstick spray and set aside.

In a medium bowl, whisk together the melted butter, eggs, and vanilla until smooth and creamy.

Add in the sugar, flour, cocoa, and baking powder.

Divide batter evenly among the 24 mini muffins, and bake for 15-20 minutes, until the top is dry and a toothpick inserted in the center comes out mostly clean.

Remove brownies from oven, and push a frozen truffle in the middle of each one. Let brownies cool for about 30 minutes before removing from the pan, then let cool completely before decorating (the truffle will liquefy!)

To decorate, place the ¼ cup white chocolate chips in a sandwich zip top baggie, and microwave in 15 second intervals until smooth and melted. Snip off a corner, and drizzle on to the brownie bites. Top with sprinkles, and enjoy!