Recipe

Chocolate-peanut Butter Cupcakes Recipe

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Ingredients

1 1/2 c thawed Cool Whip Topping .
1/2 c peanut butter .
1 (18 1/2 oz) package devil's food cake mix .
1/4 c planters dry roasted peanuts, sliced .
1 (4 oz) package vanilla flavor instant pudding & pie filling mix (4-serving size) .
1 c cold milk .
4 baker's semi-sweet chocolate baking squares

Directions

Step #1 PREHEAT oven to 350°F Prepare cake mix & bake in 24 paper-lined muffin c, as directed on package.
Step #2 Cool only 30 min (Cupcakes need to still be warm to fill.
Step #3 ) POUR milk into medium bowl.
Step #4 Add dry pudding mix.
Step #5 Beat with wire whisk 2 min or until well mixed.
Step #6 Add peanut butter; beat well.
Step #7 Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag.
Step #8 (If using plastic bag, snip off one of the corners from bottom of bag.
Step #9 ) Insert tip of bag into center of each ccake; pipe in about 1 tbsps of the filling.
Step #10 MICROWAVE whipped topping & chocolate in small microwaveable bowl on HIGH 1-1/2 min or until chocolate is completely melted & mixture is well mixed, stirring after 1 min Dip the top of each ccake into glaze.
Step #11 Sprinkle top evenly with peanuts.
Step #12 Store ccakes in refrigerator.
Enjoy the Chocolate-Peanut Butter Cupcakes recipe

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