Ingredients:

1/2 cup melted butter

1/2 cup sugar

1/2 cup packed brown sugar

2 beaten eggs

2 tsp vanilla

1/3 cup cocoa

1/2 cup flour

1/4 tsp salt

1/4 tsp baking powder

1/2 cup mini semi-sweet chocolate chips

Chocolate mint candies (Andies mints recommended)

Chocolate sprinkles

Directions:

Preheat oven to 350F

Line cupcake pan with foil liners (paper will work, but brownies tend to stick).

In a large mixing bowl, combine melted butter, both sugars, vanilla and beaten eggs until smooth. In a separate bowl combine the flour, cocoa, salt and baking powder. Fold dry ingredients into wet ingredients. Fold in chocolate chips. Scoop by 1/4 cup into the prepared cupcake pan. Press 1 chocolate mint candy into the centre of each and smooth batter over the top. Top with sprinkles. Bake 350 for 20-25 minutes. Remove from oven and place a second chocolate mint candy on top. Let cool for 10 minutes then remove from pan to cooling rack and allow to cool completely.

Yield: 10-12 Ripplefluffs