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Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes recipe
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.
20 min
1 hr 20 min
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
cup  PLANTERS Creamy Peanut Butter
cups  thawed COOL WHIP Whipped Topping
pkg.  (4 oz.) BAKER'S Semi-Sweet Chocolate
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

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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