Chocolate-Peanut Butter Cupcakes

By curnoj

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Ingredients

1 pkg. Devil’s food cake mix
1 cup cold milk
1 pkg. Jell-O Vanilla instant pudding
½ cup Kraft Smooth Peanut Butter
1 ½ cups thawed Cool Whip Topping
4 squares Baker’s Semi-sweet chocolate
¼ cup dry roasted peanuts, chopped

Details

Servings 24
Level of difficulty Average
Cost Average budget

Preparation

Step 1

PREHEAT oven to 350*. Prepare cake mix and bake in 24 paper-lined cups, as directed on package. Cool 30 minutes only (to be filled, cupcakes must be warm).

Step 2

POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes or until well blended. Add peanut butter; beat well. Spoon into Ziploc Double zipper bag and seal. Snip off one of the corners of the bag. Insert the tip of the bag into each cupcake and pipe in about 1 tbsp. Of the filling.

Step 3

MICROWAVE whipped topping and chocolate in a small bowl on high for 1 ½ minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.