Chocolate-Peanut Butter Cupcakes

Recipe from KRAFT Foods
Chocolate-Peanut Butter Cupcakes
20 mins
1 hr 20 mins
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    What You Need
    • 1 package (2-layer size) devil's food cake mix
    • 1 3.4 ounce package JELL-O Vanilla Flavor Instant Pudding
    • 1 cup cold milk
    • 1/2 cup PLANTERS Creamy 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
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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.

    nutrition information

    Per Serving: cal. (kcal) 230, Fat, total (g) 14, chol. (mg) 25, sat. fat (g) 4, carb. (g) 26, fiber (g) 1, sugar (g) 17, pro. (g) 4, sodium (mg) 210, calcium (mg) 40, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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