Ingredients: 1 box family size brownie mix 3 large eggs 1/4 cup water 1/2 cup oil 1 can vanilla frosting 1 teaspoon peppermint extract A few drops green food coloring Cupcake liners 1 cup mint chocolate chips 1 box Andes Mints
Preheat oven to 350°F. Place liners in regular-size muffin tins. Prepare brownie mix using the eggs, water and oil. Stir in chocolate mint pieces. Fill each cup up about 2/3 full with batter. Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Let cool. Mix frosting with peppermint extract and a few drops of green food coloring. Frost cupcakes. Decorate each cupcake with one Andes unwrapped mint on top.
If using a piping bag to frost the cupcakes, mix canned frosting with about 1/2 cup to 1 cup of powdered to stiffen a bit.