For a richer flavor, use European-style butter in the buttercream frosting. If you don't have a piping bag, simply use a zip-top bag and snip off one of the corners. Store leftover cupcakes in an airtight container at room temperature for up to 3 days. Toast the hazelnuts before chopping for a more intense nutty flavor. For a vegan version, use a vegan brownie mix, plant-based butter, and a dairy-free chocolate hazelnut spread.
Brownie Cupcakes with Hazelnut Buttercream
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING12 People
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VIEWS45
Indulge in the decadent delight of these fudgy brownie cupcakes, studded with crunchy hazelnuts and crowned with a luscious chocolate-hazelnut buttercream. A delightful treat that's surprisingly easy to make!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate57 g
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Cholesterol41 mg
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Fiber1 g
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Protein4 g
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Saturated Fat6 g
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Sodium214 mg
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Sugar13 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. (5 minutes)
02
Step
5 mins
Prepare the brownie batter according to the package directions, using vegetable oil, water, and eggs. Stir in 1/2 cup of chopped hazelnuts. (5 minutes)
03
Step
3 mins
Fill each muffin liner about 3/4 full with brownie batter. (3 minutes)
04
Step
32 mins
Bake for 30-32 minutes, or until a toothpick inserted into the center comes out with moist crumbs. (32 minutes)
05
Step
2 hrs
Let the cupcakes cool in the muffin tin for 2 minutes before transferring them to a wire rack to cool completely. (2 hours)
06
Step
5 mins
For the Hazelnut Buttercream: In a large bowl, beat together the shortening, softened butter, and chocolate-hazelnut spread with an electric mixer on medium speed until smooth and creamy. (5 minutes)
07
Step
3 mins
Gradually add the powdered sugar, vanilla extract, and salt, beating on low speed until combined. (3 minutes)
08
Step
5 mins
Increase the mixer speed to high and beat for 3-5 minutes, adding milk, 1 tablespoon at a time, until the buttercream reaches your desired consistency – light and fluffy. (5 minutes)
09
Step
2 mins
To frost the cupcakes, transfer the buttercream to a piping bag fitted with a decorative tip, or use a resealable plastic bag with a corner snipped off. (2 minutes)
10
Step
10 mins
Pipe swirls of buttercream onto each cupcake, starting at the outer edge and working towards the center. (10 minutes)
11
Step
2 mins
Garnish with additional chopped hazelnuts. (2 minutes)
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Eliza Spencer
Jun 25, 2025These are so addictive! I can't stop eating them.
Holly Lehner
Jun 19, 2025The only change I made was adding a bit of Nutella to the buttercream – it was incredible!
Palma Huel
May 20, 2025This is now my go-to recipe for brownie cupcakes.
Vivianne Kertzmann
May 11, 2025I followed the recipe exactly, and they turned out perfect! So easy to make.
Rossie Champlin
Feb 3, 2025My cupcakes sunk in the middle. What did I do wrong?
Darby Pouros
Dec 15, 2024The frosting was too sweet for my taste. I'll reduce the powdered sugar next time.
Adolfo Kuphal
Dec 8, 2024These were a hit at my daughter's birthday party! The hazelnut buttercream is divine.
Clifton Trantow
Dec 2, 2024I love the hazelnut crunch inside and on top of the cupcakes.