1 dark chocolate brownie mix - Family size
*If you don't care for dark chocolate, go ahead & use a regular brownie mix
1.4 cup water
1 tsp. vanilla extract
1/3 cup oil
1 bag mint patties
Mix together brownie mix, eggs, water, vanilla and oil. Stir until moistened. Pour about 2 tablespoons of batter into every cupcake liner. Put 1 unwrapped mint into center of each. Put 2 if you want a lot of mint. Top with remaining batter, filling about 3/4 full.
Bake at 350 degrees for 13-15 minutes, until soft - but not wiggly. The middle will be gooey but oh so delicious!
You can either dust cupcakes with powdered sugar or frost.
The frosting I chose to use is Chocolate Butter Cream. Yum! Butter Cream frosting is one of my favorites. It isn't as heavy & "sugary" as others, I think.
Chocolate Butter Cream Frosting
8 tbsp (1 stick) butter ~ room temperature
1/3 cup cocoa powder
3 3/4 cup powdered sugar ~ sifted
3-4 tbsp whipping cream
(Milk will also work)
2 tsp vanilla
Beat butter in bowl until light & fluffy, for about 30 seconds. Add in coca powder, sugar, 3 tbsp cream and vanilla. Beat frosting on low speed and add up to 1 more tbsp cream if frosting is too thick.