Brownie Cupcakes with Hazelnut Buttercream

Prep Time: 35 min
Cook Time: 40 min
Ready Time: 75 min
Yield: 12 cupcakes

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
1/8 teaspoon salt
1 to 2 tablespoons milk

Preparation Directions

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.
BAKE 30 to 32 minutes or until centers are set. Cool 2 minutes. 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 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.
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.

Nutritional Information Per Serving

Serving Size (Abt 2 T), Calories 130 (Calories from Fat 50), Total Fat 5g (Saturated Fat 1.5g, Trans Fat 0g), Cholesterol 0mg, Sodium 25mg, Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 20g), Protein 0g; Percent Daily Value*: Vitamin A 2%, Vitamin C 0%, Calcium 0%, Iron 0%.

*Percent Daily Values are based on a 2,000 calorie diet.