Irresistible Brownie Cupcakes with Hazelnut Buttercream Frosting

Ingredients

• 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
• 0.33 cup Jif® Chocolate Flavored Hazelnut Spread
• 1.25 cups powdered sugar
• 0.5 teaspoon vanilla extract
• 0.13 teaspoon salt
• 1 tablespoon milk, or more as needed

Instructions

1. Preheat your oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Prepare brownie mix according to package directions, using oil, water, and eggs. Stir in 1/2 cup of chopped hazelnuts. Fill each muffin cup about 3/4 full with batter.
2. Bake for 30 to 32 minutes, or until the centers are set. Let cool for 2 minutes in the muffin tin. Then, remove the cupcakes and cool completely on wire racks.
3. For the Hazelnut Buttercream Frosting: In a large bowl, beat shortening, butter, and chocolate hazelnut spread with an electric mixer on medium speed until smooth and well combined. Gradually add powdered sugar, vanilla extract, salt, and 1 tablespoon of milk. Mix slowly until just combined. Beat on high speed for 3 to 5 minutes, adding an additional 1 tablespoon of milk at a time until you reach your desired consistency.
4. To frost the cupcakes, transfer the frosting to a resealable plastic bag. Snip off 1/2 inch from one corner of the bag. Starting at the outside edge of each cupcake, pipe the frosting in a circular motion, working towards the center to create a beautiful swirl effect. Garnish with reserved chopped hazelnuts.

Nutrition

• Calories: 483 kcal
• Fat Content: 29 g
• Fiber Content: 1 g
• Sugar Content: 13 g
• Sodium Content: 214 mg
• Protein Content: 4 g
• Cholesterol Content: 41 mg
• Carbohydrate Content: 57 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g