Brownie Cupcakes with Hazelnut Buttercream

These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 483 Calories

Ingredients

• ½ teaspoon vanilla extract
• ¼ cup water
• ⅛ teaspoon salt
• 2 large eggs
• ¼ cup butter, softened
• ½ cup Crisco® Pure Vegetable Oil
• 1 tablespoon milk, or more as needed
• 1 ¼ cups powdered sugar
• 1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
• ½ cup chopped hazelnuts, plus
• additional chopped hazelnuts, for garnish
• ¼ cup Crisco® All-Vegetable Shortening
• ⅓ cup Jif® Chocolate Flavored Hazelnut Spread

Recipe Instructions

Step 1

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.

Step 2

Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.

Step 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 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.

Step 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.