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Brownie Cupcakes with Hazelnut Buttercream
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Indulgent hazelnut brownies with decadent chocolate-hazelnut frosting.
Ingredients:
  • 1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 0.5 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 0.5 cup chopped hazelnuts, plus
  • additional chopped hazelnuts, for garnish
  • 0.25 cup Crisco® All-Vegetable Shortening
  • 0.25 cup butter, softened
  • 0.33333334326744 cup Jif® Chocolate Flavored Hazelnut Spread
  • 1.25 cups powdered sugar
  • 0.125 teaspoon salt
  • 1 tablespoon milk, or more as needed
Instructions:
  • Preheat the oven to 350 degrees F. Place paper baking cups in 12 muffin cups. Follow the instructions on the brownie mix box to combine oil, water, and eggs. Mix in 1/2 cup of chopped hazelnuts. Fill the baking cups three-quarters full.
  • Bake for 30 to 32 minutes until the centers are set. Let it cool for 2 minutes, then remove from the pan and cool completely on wire racks.
  • In a large bowl, use an electric mixer to blend shortening, butter, and chocolate hazelnut spread until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon of milk. Mix slowly until combined. Increase speed and beat for 3-5 minutes, adding 1 tablespoon of milk at a time until you reach your desired consistency for the frosting.
  • Create a swirl effect by frosting cupcakes from the outside edge towards the center in a circular motion using a resealable plastic bag with 1/2-inch corner cut off. Sprinkle with chopped hazelnuts.

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