These are a great and easy cupcake to make. I made them for a friend in August and of the millions of cupcakes I have made her, she requested these and a glass of hot tea for her birthday :)
1 (19.5) ounce 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 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
For Brownies: Heat oven to 350 degrees. 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 the batter evenly into baking cups. Bake for 30-32 minutes or until centers are set. Cool 2 minutes and remove from pan. Cool completely prior to frosting.
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.
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.
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.
Enjoy your weekend! Happy Saturday!
T minus - 31 days = CHRISTMAS :)
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