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Chocolate-Peanut Butter Cupcakes

Prep Time:

20 min

Total Time:

1 hr 20 min

Makes:

24 servings

What You Need

1 pkg. (2-layer size) devil's food cake mix

1 cup cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1/2 cup peanut butter

1-1/2 cups thawed COOL WHIP Whipped Topping

4 squares BAKER'S Semi-Sweet Chocolate

1/4 cup PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F. Prepare cake mix and bake in 24 paper-lined muffin cups as directed on package. Cool just 30 min. (Cupcakes need to still be warm to fill.)

BEAT milk and pudding mix with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one of the bottom corners of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.

MICROWAVE COOL WHIP and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.

Kraft Kitchens Tips

How to Frost with Flair

Dip tops of cupcakes in glaze, then twist slightly before removing from glaze.

K:52328v1:95126

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Rated

by chrissiem on 11/18/2009
" Wow! These are so good! These were so easy and look like they were hard to make. I took someone else's advice and used my Pampered Chef decorator tube tool to fill them and it was too easy! Will make again for sure."