Brownie Cupcakes with Hazelnut Buttercream

Ingredients

Contains: egg, milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• Brownies
• 1 (19.5 ounce) box Pillsbury® Family Size Chocolate Fudge Brownie Mix
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 2 large eggs
• 1/2 cup chopped hazelnuts, plus
• additional chopped hazelnuts, for garnish
• Hazelnut Frosting
• 1/4 cup Crisco® 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 tablespoon milk, or more as needed

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.

2. In a large bowl, stir the brownie mix, vegetable oil, water and eggs until smooth, then fold in the 1/2 cup chopped hazelnuts.

3. Divide the batter evenly among the liners, filling each about two-thirds full.

4. Bake for 20 to 25 minutes, until a toothpick inserted in the centers comes out with moist crumbs. Cool the cupcakes in the pan for 10 minutes, then move them to a rack to cool completely.

5. For the frosting, beat the shortening and softened butter together with a mixer on medium speed until creamy, about 1 minute.

6. Add the chocolate hazelnut spread, powdered sugar, vanilla and salt, and beat on low speed, then on medium, until combined.

7. Add the milk one tablespoon at a time, beating until the frosting is light and spreadable.

8. Swirl or pipe the frosting onto the cooled cupcakes and sprinkle with the additional chopped hazelnuts for garnish.