Cupcake Monday ~ Brownie Cupcakes with Hazelnut Butter Cream

Happy Monday!

BROWNIES
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°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. Divide batter evenly into baking cups.
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 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.