Brownie Cupcakes with Hazelnut Buttercream

Photo by Cecelia H.
Adapted from jif.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from jif.com

Ingredients

  • BROWNIES:

  • 1

    (19.5) ounce 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 for garnish

  • HAZELNUT BUTTERCREAM:

  • 1/4

    cup Crisco® All-Vegetable Shortening

  • Or 1/4 stick Crisco® Baking Sticks 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

  • Dash of salt

  • 1 to 2

    tablespoons milk

Directions

1.For Brownies: HEAT oven to 350°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. Divide batter evenly into baking cups. 2.BAKE 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks. 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 milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time to desired consistency. 4.FROST cupcakes by placing frosting into corner of a sealable 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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