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Chocolate-Peanut Butter Cupcakes

  • 24servings
  • 80minutes
  • 230calories

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Source: www.kraftrecipes.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB1, H, D, E
MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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

  2. 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

  3. 1 cup cold milk

  4. 1/2 cup PLANTERS Creamy Peanut Butter

  5. 1-1/2 cups thawed COOL WHIP Whipped Topping

  6. 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

  7. 1/4 cup PLANTERS Dry Roasted Peanuts , chopped

Instructions Jump to Ingredients ↑

  1. HEAT oven to 350°F.

  2. PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes still need to be warm to fill.)

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

  4. MICROWAVE COOL WHIP and chocolate in 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.

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