Brownie Cupcakes With Hazelnut Buttercream

Ingredients

• Servings: 12
• brownies:
• 1 (19.5 ounce) box pillsbury® family size chocolate fudge brownie mix
• 1/2 cup crisco® pure vegetable oil
• 1/4 cup water
• 2 large eggs
• 1/2 cup chopped hazelnuts, plus
• additional chopped hazelnuts, for garnish
• hazelnut frosting:
• 1/4 cup crisco® all-vegetable shortening
• 1/4 cup butter, softened
• 1/3 cup jif® chocolate flavored hazelnut spread
• 1 1/4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 tablespoon milk, or more as needed

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• 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. fill baking cups 3/4 full.
• bake 30 to 32 minutes or until centers are set. cool 2 minutes. remove from pan. cool completely on wire racks.
• 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 of milk. beat slowly until combined. beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time until desired consistency is achieved.
• 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.