Mint-Chocolate Brownie Cupcakes

Mint-Chocolate Brownie Cupcakes

Spring makes me do funny things.


Just as the mountain laurels start to bloom, I actually (if falsely) believe that our house could be clean for an extended period of time. Like one day or something. And under that belief, I get very determined and start cleaning at odd hours like a crazy woman.


Then one morning, Jack will wake up to find his toy shelf looking like a Pottery Barn catalog.


And John will walk into our closet and wonder if he’s in the wrong house.


So the other day, when John came home from work and walked into the closet to change, I waited with bated breath. Would he be as excited as I about my new plastic bins from Target? Would he feel not only renewed but hopeful? Like the little buds of mint emerging from the soil in our garden?

Well, not exactly. He came out of the closet and looked at me suspiciously.

“Why are all of our things in tupperware?” he asked.

“It’s SPRING!” I declared.

Blank stare.

“Spring CLEANING!”

Blank stare.

“Jan told me that everything looks neater if you put it in bins, okay? It does, doesn’t it? Doesn’t it look good?”

Of course, being the wise man that he is, he agreed with me.


Spring just calls for certain things. For me, it’s all about renewal, regrowth, and reorganizing. A fresh start. A clean slate.

And now that our mint has grown bigger: A big, gooey, chocolatey, minty brownie cupcake.


Mint-Chocolate Brownie Cupcakes

Makes 12 cupcakes

Imagine a Thin Mint. Then triple it in size and make it soft and gooey. That’s these cupcakes. For the batter, use your favorite brownie recipe (or a box mix). Then add in one box of chopped Andes Mints. Stir, bake, and serve. For a special spring touch, garnish with a sprig of mint or fresh edible flower (like a mini rose). 



1 box (17.6 ounces) brownie mix (plus ingredients listed on the box)

1 box (4.67 ounces) Andes Chocolate Mints

15 sprigs fresh mint, or stems of edible flowers (such as miniature roses)


Preheat the oven according to the instructions on the box. Place cupcake liners in a 12-cup muffin tin.

Make the brownie batter according to the instructions on the box.

Peel all of your Andes Mints and chop them into small pieces.


Dump all of the pieces into the brownie batter, and stir.


Using a spoon or small measuring cup, fill the cupcake liners with batter, about 3/4 full.


Bake, according to the instructions on the box. Remove from oven and cool. Just before serving, insert a sprig of fresh mint or stem of edible flower in each cupcake. Serve.



These would be perfect for a garden party, “green” baby shower, or any other springtime occasion. Happy Spring!



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