Brownie Cupcakes with Hazelnut Buttercream

Name: Brownie Cupcakes with Hazelnut Buttercream
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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; 0.33333334326744 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

4.5

(15)

9 Reviews

5 Photos

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

Recipe by Jif® Hazelnut

Updated on August 22, 2022

5

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

Brownies:

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

Hazelnut Frosting:

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

Directions

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.

Nutrition Facts (per serving)

483	Calories
29g	Fat
57g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 483
% Daily Value *
Total Fat 29g	37%
Saturated Fat 6g	29%
Cholesterol 41mg	14%
Sodium 214mg	9%
Total Carbohydrate 57g	21%
Dietary Fiber 1g	4%
Total Sugars 13g
Protein 4g
Vitamin C 0mg	2%
Calcium 14mg	1%
Iron 0mg	2%
Potassium 52mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.