Brownie Cupcakes with Hazelnut Buttercream
Recipe by Jif® Hazelnut from allrecipes.com
Dessert 50 Mins.
Ingredients
12
12 servings
- •1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
- •0.5 cup Crisco® Pure Vegetable Oil
- •0.25 cup water
- •2 large eggs
- •0.5 cup chopped hazelnuts, plus
- •additional chopped hazelnuts, for garnish
- •0.25 cup Crisco® All-Vegetable Shortening
- •0.25 cup butter, softened
- •0.33333334326744 cup Jif® Chocolate Flavored Hazelnut Spread
- •1.25 cups powdered sugar
- •0.5 teaspoon vanilla extract
- •0.125 teaspoon salt
- •1 tablespoon milk, or more as needed
Instructions
- Heat oven to 350 degrees 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. Fill baking cups 3/4 full.
- 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 of milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon 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.
Nutritional Facts
Per 12 servings
- Calories: 483
- Carbohydrate: 57g
- Fat: 29g
- Fiber: 1g
- Protein: 4g
- Sugar: 13g
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