Prep Time 15m
Cook Time 15m
Ready Time 60m
Yield 12 cupcakes

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Jif® Chocolate Flavored Hazelnut Spread, divided
  • 1/3 cup Pillsbury BEST™ All Purpose Flour
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 12 fresh raspberries
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 12 mini-muffin cups with no-stick cooking spray.
  • Step 2Stir 3/4 cup hazelnut spread, flour, eggs and vanilla in medium bowl until blended. Divide evenly into prepared muffin cups. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool 2 minutes. Remove to wire rack to cool completely.
  • Step 3Place 1/4 cup hazelnut spread in decorating bag fitted with a star tip. Pipe a swirl on cupcakes. Top with raspberries.
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