Brownie Cupcakes with Hazelnut Buttercream Frosting

Brownie Cupcakes with Hazelnut Buttercream Frosting

Tags: Brownies, Cupcakes, Dessert/Sweets, Frosting, Snack

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

Ingredients

BROWNIES

  • 1 (18.4 oz.) ounce Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 2/3 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 490 (Calories from Fat 250), Total Fat 28g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 40mg, Sodium 210mg, Total Carbohydrate 57g (Dietary Fiber 2g, Sugars 44g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 10%.

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