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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kykix

posted:12/6/2008

I will make this recipe again, but will not put all of the mixture into the piping bag at one time. I will use less peanut butter, also. I used pecans instead of peanuts.

a cook

posted:8/11/2008

Easy to make. I would use less peanut butter and I just made a whole in the center to get the filling in. Instead of peanuts I used walnuts, it was deliciuos!!!!

a cook

posted:7/9/2008

These cupcakes were wonderful! I filled them when the cupcakes were still a little warm and did not need to poke a hole in them first. Love this recipe, will make again.

sharkbait4

posted:6/28/2008

The cupcakes were GREAT and were a huge hit at work. I've made them twice already and they are easy and yummy.

mlv428

posted:5/4/2008

Good stuff! The cupcakes definitely need to be warm to get the icing inside. I waited to long on one of the batches and had trouble. I also used the peanut butter buttercream recipe at the suggestion of others. I would definitely make them again!

chrisiannu

posted:4/30/2008

This was delicious! I used an "extra moist" devil's food cake and these melted in our mouths! And sooo easy. My only regret is not squeezing MORE filling into the centers than I already did -- big crowd pleaser! Only problem I had was that sticking the corner of the plastic bag in the cupcake's center to pipe in the filling left an unsightly hole in the top... I was able to cover it up with frosting etc and I guess there's no way around it... but thought I'd share. Maybe I need a more refined pastry/plastic piping bag.

ALevel

posted:4/24/2008

This recipe presents like a gourmet dessert, but is so easy to make! I was afraid that the chocolate/peanut butter mix might be too sweet or rich, but they're were just right. Loved these cupcakes and so does my family. I get raves every time I make them.

a cook

posted:1/25/2008

THESE CUPCAKES ARE SOO GOOD!! I am a fan of chocolate and peanut butter and these are soo good.. I took some people's recommendations and make a small toothpick size hole in the cupcake before I put in the filling. Woudl definitly make again :)

chewbaka

posted:1/20/2008

This was a great recipe. The filling was SOOO GOOD! Its hard to eat just one cupcake.

gail0817

posted:1/15/2008

Love these cupcakes. Made them for my son's birthday party and were a big hit, everyone was asking for the recipe.