Spray a muffin tin/cupcake pan generously with cooking spray.

In a small pot over medium heat, melt the butter. Transfer the melted butter to a small bowl and add the vanilla. Stir them together, and set it aside.

Add the cake mix and brown sugar to another small bowl, and stir them together until evenly incorporated.

Using a pair of kitchen shears, cut each biscuit into four pieces.

Working with four pieces of dough at a time, dip them into the butter mixture, coating them completely. Using a fork or slotted spoon, remove them from the butter mixture (allowing any excess to drip off) and transfer them to the cake mix bowl. Coat each piece completely in the cake mixture. Place four coated pieces into each muffin tin, repeat the process until all eight tins are full.

Bake at 375 degrees for approximately 12-15 minutes or until lightly golden, and the centers appear set being careful NOT to over bake them!! Allow the cooked muffins to cool in the pan for about 5 minutes before running a butter knife carefully around the edges and removing them from the pan.

Place a dollop of frosting on the tops of the still-warm muffins and top with sprinkles.These are best served warm, but can be reheated in the microwave for about 10-20 seconds and served within one day.