• 1 pkg. (2-layer size)

  devil's food cake mix

  see savings

  
• 1 pkg. (3.4 oz)

  JELL-O Vanilla Flavor Instant Pudding

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• 1 cup

  cold milk

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• 1/2 cup

  PLANTERS Creamy Peanut Butter

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• 1-1/2 cups

  thawed COOL WHIP Whipped Topping

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• 4 squares

  BAKER'S Semi-Sweet Chocolate

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• 1/4 cup

  PLANTERS Dry Roasted Peanuts, chopped

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Make It

Heat oven to 350 degrees F.

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

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

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