Remove pan from oven and place on a cooling rack. Using a measuring spoon, press down the middle of each brownie cup so it's indented.
Allow the brownie cups to cool for 5 to 6 minutes in the muffin tin on the cooling rack.
Using an angled spatula, remove the brownie cups from the muffin tin. Place the brownie cups on a piece of parchment paper on top of the cooling rack.
Allow the brownie cups to cool and then place into an airtight container.
Make the whipped cream
Add heavy cream, Dixie Crystals granulated sugar and vanilla extract to a large mixing bowl.
Using an electric mixer on low, mix it until stiff peaks form. About 2 to 3 minutes. (Gradually increase the speed as you go along.)
Assemble the Brownie Sundae
Place brownie cups in a small bowl and scoop your favorite ice cream into each brownie cup.
Drizzle caramel and/or fudge sauce on the ice cream. Add sprinkles and/or nuts.
Top with whipped cream and add a cherry on top!
Notes: You can totally make the brownie cups a couple of days ahead of time, just make sure they are sealed in an airtight container.You can also freeze them. Place on a parchment lined baking sheet that will fit in your freezer, about 1/2″ apart. Allow each brownie cup to freeze for at least 30 minutes. Place into a zippered plastic bag and write the date and what's in the bag. Place back into the freezer. You can remove them one by one and allow to thaw on your counter when you're ready to eat them!