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Brownie Cupcakes with Hazelnut Buttercream
- 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
Directions:View on Pillsbury Baking
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