Brownie Cupcakes with Hazelnut Buttercream recipe

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Ingredients

1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
½ cup Crisco® Pure Vegetable Oil
¼ cup water
2 large eggs
½ cup chopped hazelnuts, plus
additional chopped hazelnuts, for garnish
¼ cup Crisco® All-Vegetable Shortening
¼ cup butter, softened
⅓ cup Jif® Chocolate Flavored Hazelnut Spread
1 ¼ cups powdered sugar
½ teaspoon vanilla extract
⅛ teaspoon salt
1 tablespoon milk, or more as needed

Nutrition Info

482.5 calories
carbohydrate: 57.2 g
cholesterol: 41.4 mg
fat: 28.6 g
fiber: 1 g
protein: 4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 214.3 mg
sugar: 13.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  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 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.

  4. 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.

Recipe Yield

12 servings

Recipe Note

These easy brownies are loaded with chopped hazelnuts, then they're topped with swirls of creamy chocolate-hazelnut frosting.

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