Jiff Brownie Cupcakes with Hazelnut Buttercream
By á-2700
Ingredients
- Frosting:
- 1 (19.5 oz) fudge brownie mix
- 1/2 cup vegetable oil
- 1/4 cup water
- 2 large eggs
- 1/2 cup chopped hazelnuts, plus additional for garnish
- 1/4 cup crisco all-vegetable shortening or 1/4 stick crisco baking sticks
- 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 Tbsp. milk
Details
Preparation
Step 1
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.
Review this recipe