Brownie Cupcakes With Hazelnut Buttercream - cooking recipe

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

Preparation

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