Brownie Cupcakes With Hazelnut Buttercream Recipe

Name: Brownie Cupcakes With Hazelnut Buttercream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Brownies:; 1 (19.5 ounce) box Pillsbury(R) Family Size Chocolate Fudge Brownie Mix; 1/2 cup Crisco(R) 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(R) All-Vegetable Shortening; 1/4 cup butter, softened; 1/3 cup Jif(R) 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

Servings: persons

Brownies:
1 (19.5 ounce) box Pillsbury(R) Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco(R) 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(R) All-Vegetable Shortening
1/4 cup butter, softened
1/3 cup Jif(R) 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

1
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.
2
Bake 30 to 32 minutes or until centers are set. Cool 2 minutes. Remove from pan. Cool completely on wire racks.
3
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.
4
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.

833

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Brownies:, 1 (19.5 ounce) box Pillsbury(R) Family Size Chocolate Fudge Brownie Mix, 1/2 cup Crisco(R) Pure Vegetable Oil, 1/4 cup water, and more.

Yes, Brownie Cupcakes With Hazelnut Buttercream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brownie Cupcakes With Hazelnut Buttercream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions