Prep Time 35m
Cook Time 40m
Ready Time 75m
Yield 12 cupcakes


Ingredients
BROWNIES
  • 1 (18.4 oz.) ounce Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 2 large eggs
  • 1/2 cup chopped hazelnuts, plus additional for garnish
HAZELNUT BUTTERCREAM
  • 1/4 cup Crisco® All-Vegetable Shortening
  • OR 1/4 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1/4 cup butter, softened
  • 1/3 cup Jif® Chocolate Flavored Hazelnut Spread
  • 1 1/4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 tablespoons milk
Preparation Directions
  • Step 1For Brownies: HEAT oven to 350°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. Divide batter evenly into baking cups.
  • Step 2Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
  • Step 3For 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 milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time to desired consistency.
  • Step 4Frost 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.
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