Every baker has to have a muffin tin - so get a good sturdy one. Muffin tins come in 2 sizes - miniature (about 1.5 tbs of mix) and standard (3.5 oz) cupcakes. Whenever possible, choose nonstick tins. Dark surfaces cook faster - so lower the oven temperature by about 25 degrees F if you use these kinds of pans.
Can any good brand of chocolate be used for dipping strawberries and still set up hard when cool? If not, can anything be done to it or added to the melted chocolate to ensure it will set up hard to the touch?