Chocolate-Peanut Butter Cupcakes
Recipe from KRAFT Foods


Chocolate-Peanut Butter Cupcakes

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Servings: 24 servings
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Related Categories: Chocolate Cake, Chocolate Cake, Chocolate Desserts, Cupcakes, Cupcakes, Desserts, Lunch Desserts, Vegetarian
 
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Ingredients
What You Need
  • 1  pkg. (2-layer size)
    devil's food cake mix
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  • 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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Directions

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
Calories 230, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 25 mg, Carbohydrate 26 g, Fiber 1 g, Protein 4 g, Sodium 210 mg, Sugars 17 g, Daily Values: Vitamin A 0%, Vitamin C 0% Calcium 4%, Iron 6%. Percent Daily Values are based on a 2,000 calorie diet
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