19.5 ounce family size chocolate fudge brownie mix pillsbury®
0.3 cup butter softened
0.3 cup nutella flavored jif®
2 large eggs
0.5 cup hazelnuts chopped
12 servings additional hazelnuts chopped for garnish
1 tablespoon milk as needed
1.3 cups powdered sugar
0.1 teaspoon salt
0.5 teaspoon vanilla extract
0.5 cup vegetable oil pure crisco®
0.3 cup all-vegetable shortening crisco®
0.3 cup water
Equipment
bowl
frying pan
oven
hand mixer
ziploc bags
muffin liners
Directions
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.
