Hazelnut Brownie Cupcakes

ACTIVE TIME: 50 min. TOTAL TIME: 21⁄2 hrs. SERVES: 12

3⁄4 cup blanched whole hazelnuts

1 (18.2 oz.) pkg. dark chocolate fudge brownie mix

2 eggs

1⁄3 cup oil

3⁄4 cup Nutella

11⁄4 cups heavy cream

Heat oven to 350°F. Line 12 muffin cups with cupcake liners. Chop 1⁄2 cup hazelnuts; reserve. In bowl, with spoon, stir together brownie mix, eggs, oil and 1⁄3 cup water until blended; stir in reserved chopped hazelnuts. Divide evenly among liners. Bake until toothpick inserted into centers comes out clean, 20–22 min. Let cool. Dividing evenly, spread 1⁄2 cup Nutella over cupcakes, about a scant tablespoonful per cupcake. Stir together 1⁄4 cup cream and remaining 1⁄4 cup Nutella until smooth. Beat remaining 1 cup cream until stiff; fold into Nutella mixture. Transfer to pastry bag fitted with star tip. Pipe over cupcakes. Garnish cupcakes with remaining 1⁄4 cup hazelnuts.

Per serving: Cal. 447 Pro. 5g Carb. 52g Fiber 2g Sug. 38g Chol. 59mg Sod. 157mg Total fat: 26g Sat. 12g Trans. 0g