Sure. Don't watch the clock, bake it until it is done.
The recipe calls for a 13" x 18" sheet pan; this is the restaurant industry standard half sheet pan. A 9" x 13" sheet pan is a quarter sheet pan. You can put two quarter sheet pans side-by-side in a typical American residential oven if you don't have a half sheet pan.
Baking in a cupcake pan should work. The baking time will be shorter and you will spend much more time filling each cupcake mold. You will likely need multiple bakes to use up all of the batter increasing the time spent.
Since cupcake molds typically have angled sides, if you want the same appearance as what is in the photos, you'll have to do a lot of trimming which will also increase the amount of time you spend on this.
From a time perspective, it is far more efficient to pour the entire batter contents into a half sheet pan, do one bake, and cut the discs from one sheet cake. If you want less waste, you could cut squares instead of circles.
Undoubtedly in a professional pastry kitchen, this sort of thing would be done in a full-sized sheet pan.
Also note that if you use a cupcake pan, there may be a higher chance of having broken cakes when unmolding. Cutting parchment paper rounds to line the bottom of each cupcake mold will increase the effort enormously.
When you use something like a US restaurant industry sheet pan (and its fractional sizes), you can buy precut parchment paper liners. Spraying a half-sheet pan, lining it with precut parchment paper, and adding a second spray coat might take you 10-15 seconds.
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The recipe calls for a 13" x 18" sheet pan; this is the restaurant industry standard half sheet pan. A 9" x 13" sheet pan is a quarter sheet pan. You can put two quarter sheet pans side-by-side in a typical American residential oven if you don't have a half sheet pan.
Baking in a cupcake pan should work. The baking time will be shorter and you will spend much more time filling each cupcake mold. You will likely need multiple bakes to use up all of the batter increasing the time spent.
Since cupcake molds typically have angled sides, if you want the same appearance as what is in the photos, you'll have to do a lot of trimming which will also increase the amount of time you spend on this.
From a time perspective, it is far more efficient to pour the entire batter contents into a half sheet pan, do one bake, and cut the discs from one sheet cake. If you want less waste, you could cut squares instead of circles.
Undoubtedly in a professional pastry kitchen, this sort of thing would be done in a full-sized sheet pan.
Best of luck.
When you use something like a US restaurant industry sheet pan (and its fractional sizes), you can buy precut parchment paper liners. Spraying a half-sheet pan, lining it with precut parchment paper, and adding a second spray coat might take you 10-15 seconds.