Brownie Cupcakes with Hazelnut Buttercream

By cecelia26_

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

Details

Servings 1
Adapted from jif.com

Preparation

Step 1

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.