Start with Ghirardelli Triple Chocolate Brownie Mix:
Make batter according to recipe on box.
Put cupcake liners into cupcake pan.
Add handful of mini marshmallows and handful of semisweet chocolate chips.
Put batter on top of the marshmallows and chocolate chips in the cupcake cups.
Bake at 325 degrees for 20 minutes.
Do not overbake as you want a moist, delicious brownie, not a dry, icky one.
Let cupcake cool.
In four mixing bowls, mix 1/2 c confectioner’s sugar, 6 drops food coloring (I used red, blue, green and yellow), and enough water to make a thick solution. About 1/8c water.
Take big marshmallows, dip in food coloring and sugar mixture. Place on brownie (as brownie cools, it will leave an indentation in the center; put the colored big marshmallow there). Top with sprinkles at this point.
Place in oven (toaster oven is fine) at 200 degrees for two minutes to let the candy shell harden.
Take out of oven and let cool. Top with “HAPPY BIRTHDAY” candle.