Jiff Brownie Cupcakes with Hazelnut Buttercream

Jiff Brownie Cupcakes with Hazelnut Buttercream

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  • Prep Time


  • Total Time


  • Servings



  • 1

    (19.5 oz) fudge brownie mix

  • ½

    cup vegetable oil

  • ¼

    cup water

  • 2

    large eggs

  • ½

    cup chopped hazelnuts, plus additional for garnish

  • Frosting:

  • ¼

    cup crisco all-vegetable shortening or ¼ stick crisco baking sticks

  • ¼

    cup butter, softened

  • cup Jif chocolate flavored hazelnut spread

  • cups powdered sugar

  • ½

    tsp. vanilla extract

  • tsp. salt

  • 1 to 2

    Tbsp. milk


Heat oven to 350. 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 30-32 mins. or until centers are set. Cool 2 mins. 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 Tbsp. of milk. Beat slowly until combined. Beat on high 3-5 mins., adding an additional 1 Tbsp. 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.


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