Brownie Cupcakes with Hazelnut Buttercream

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  • Total: 1 hr 15 min
  • Prep: 35 min
  • Cook: 40 min
  • Yield: 12 cupcakes
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Ingredients

1 (19.5) oz. Pillsbury® Family Size Chocolate Fudge Brownie Mix

1/2 cup Crisco® Pure Vegetable Oil

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Brownies:

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1/4 cup water

2 large eggs

1/2 cup chopped hazelnuts, plus additional for garnish

Hazelnut Buttercream:

1/4 cup Crisco® All-Vegetable Shortening

or 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening

1/4 cup butter, softened

1/3 cup Jif® Chocolate Flavored Hazelnut Spread

1 1/4 cups powdered sugar

1/2 tsp. vanilla extract

1/8 tsp. salt

1 to 2 tbsps. milk

Directions

  1. For Brownies: HEAT oven to 350 degrees F. Line 12 muffin cups with paper baking cups. Prepare brownie mix according to package directions using oil, water and eggs. Stir in 1/2 cup of chopped hazelnuts. Divide batter evenly into baking cups.
  2. BAKE 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
  3. For Frosting: BEAT shortening, butter and chocolate hazelnut spread in a large bowl, with an electric mixer on medium speed until smooth. Add powdered sugar, vanilla, salt and 1 tablespoon milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time to desired consistency.
  4. FROST cupcakes by placing frosting into corner of resealable plastic bag. Cut 1/2-inch off corner of bag. Starting at outside edge, work in circular motion to build up frosting moving towards center, creating a swirl effect. Sprinkle with reserved chopped hazelnuts.