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.
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.