Desserts

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

Directions:
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.

Notes:
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.