Wrap cakes individually, using favor boxes, secondhand teacups, or saucers.
Use an ice cream scoop to quickly portion out batter into pan cups.
Try using different molds, such as metal aspic ones or oven-safe ceramic mugs. (Fill about two-thirds full, and check cakes early for doneness.)
These batters are goofproof, so feel free to experiment with spices or extracts for other flavor combos.