Brownie Cupcakes with Hazelnut Buttercream Frosting

prep: 35MIN.
cook: 40MIN.
yield: 12 cupcakes



    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


    1/4 cup Crisco® All-Vegetable Shortening

    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


  1. For 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.
  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 milk. Beat slowly until combined. Beat on high, 3 to 5 minutes, adding an additional 1 tablespoon milk at a time to desired consistency.
  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.


Serving Size (Abt 2 T), Calories 490 (Calories from Fat 250), Total Fat 28g (Saturated Fat 6g, Trans Fat 0g), Cholesterol 40mg, Sodium 210mg, Total Carbohydrate 57g (Dietary Fiber 2g, Sugars 44g), Protein 4g; Percent Daily Value*: Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 10%.


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