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Brownie Cupcakes with Hazelnut Buttercream

Brownie Cupcakes with Hazelnut Buttercream Recipe

  • Brownies:
  • 1 (19.5 ounce) box 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 chopped hazelnuts, for garnish
  • Hazelnut Frosting:
  • 1/4 cup Crisco® 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 tablespoon milk, or more as needed
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Nutritional information
Nutrition Facts
Serving Size 1/12 of a recipe
Amount Per Serving
Calories 483
Total Fat 28.6g
Saturated Fat 5.7g
Cholesterol 46mg
Sodium 214mg
Total Carbohydrate 57.2g
Dietary Fiber 1g
Sugars 13.2g
Protein 4g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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