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 caloriescarbohydrate: 57.2 gcholesterol: 41.4 mgfat: 28.6 gfiber: 1 gprotein: 4 gsaturatedFat: 5.7 gservingSize: -sodium: 214.3 mgsugar: 13.2 gtransFat: : -unsaturatedFat: : -
Directions Brownie Cupcakes with Hazelnut Buttercream
Directions
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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.