Chocolate-Peanut Butter Cupcakes

photo by:kraft

The allure of a chocolate cupcake with peanut butter cream filling lasts way beyond childhood—and these are even better than you remember.

time

prep:

20 min

total:

1 hr 20 min

servings

total:

24 servings

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What You Need

pkg. (2-layer size) devil's food cake mix

pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

cup cold milk

1/2

cup PLANTERS Creamy Peanut Butter

1-1/2

cups thawed COOL WHIP Whipped Topping

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

1/4

cup PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F.

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

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

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

Kraft Kitchens Tips

Size-Wise

You'll know it's a special occasion when you get to enjoy one of these delectable cupcakes.

How to Frost with Flair

Dip tops of cupcakes in glaze, then twist slightly before removing from glaze.

How to Store

Keep refrigerated.

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u4ria169

posted:12/9/2010

These were simple and AMAZING!!! Everyone loved them and I would absolutely make them again:)

wimmermj

posted:10/26/2010

I made these this weekend and they turned out wonderful. I questioned the chocolate / cool whip combination for the icing but it actually turned out great.

debbe

posted:9/25/2010

thes were absolutely delicious! i wasnt sure the glaze was going to work so i bought frosting just incase but it turned out awesome! i will make these again and again and again! they were gone sooo fast !

rich1121

posted:8/19/2010

These were AMAZING! And fun to make. I did omit the nuts on top.

kristabell1

posted:8/13/2010

You can NOT go wrong with this recipe! I've made it several times. Very easy to make and very impressive. SUPER YUMMY, too!

a cook

posted:6/27/2010

These are great! My family loved the filling "surprise". I used a long star tip/bag and filled them while warm. Very easy to fill doing it that way. I used 2 different frostings. One I used regular milk choco frosting and the other I used that same frosting but mixed it with cool whip. AWESOME treats that look classy!

a cook

posted:5/10/2010

These are incredible! I made them for Mother's Day and everyone had seconds. I used Triple Chocolate cake mix, let them cool 20 minutes and used a large star cake tip for the filling. I wasn't sure how to know if enough filling was inside the cupcake, but figured out that if you pipe until the sides puff out a little, that's perfect. Instead of nuts, I piped a little of the leftover filling on top of the cupcake. My new favorite!!!

a cook

posted:3/17/2010

What is the recipe for peanut butter buttercream? Would love to make this for work or my bunco buddies this coming week.

bethanyspruill

posted:1/22/2010

These cupcakes are AMAZING!!!!

a cook

posted:12/12/2009

These are delicious!! I also used the Pampered Chef decorator tube, which made filling the cupcakes very easy. I plan on trying other types of fillings too.