All Recipes

Chocolate-Peanut Butter Cupcakes

Prep

15-30 mins

Total

1 HR 20 MIN

Servings

24 servings

Ingredients

1 pkg

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

1 pkg

(4-serving size) Jell-O Vanilla Instant Pudding

1 cup

cold milk

1/2  cup

Kraft Smooth Peanut Butter

1-1/2  cups

thawed Cool Whip Whipped Topping

4 oz

Baker's Semi-Sweet Chocolate

1/4 cup

dry roasted peanuts, chopped

Instructions

Step 1

Heat oven to 350°F.

Step 2

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool just 30 min. (Cupcakes need to be warm when filled.)

Step 3

Beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; snip off one bottom corner of bag. Insert tip of bag into centre of each cupcake, then squeeze bag to pipe about 1 Tbsp. filling into cupcake.

Step 4

Microwave Cool Whip and chocolate in small microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts.

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