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Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes is rated 4.714285714285714 out of 5 by 70.
Prep Time
20
min.
Total Time
1
hr.
20
min.
Servings

24 servings

Bake a delicious childhood favorite with our Chocolate-Peanut Butter Cupcakes recipe! Prep for these chocolatey peanut butter cupcakes in just 20 minutes!

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)
  • Beat pudding mix and milk in medium bowl 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, then pipe about 1 Tbsp. pudding mixture into cupcake.
  • 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 COOL WHIP mixture; sprinkle with nuts.

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 COOL WHIP mixture, then twist slightly before removing from COOL WHIP mixture.

How to Store

Keep filled and frosted cupcakes refrigerated.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 220
Total fat 13g
Saturated fat 4g
Cholesterol 25mg
Sodium 190mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 15g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made these cupcakes for a holiday party and they looked *exactly* like the picture! I made these cupcakes for a holiday party and they looked *exactly* like the picture! They tasted great and got rave reviews (not to mention the fact that they are easy to make!). I took another reviewer's advice and went with the peanut butter buttercream filling and was quite happy with the results (very peanut-buttery!). I also made sure to poke holes in the top of the cupcakes before filling them; it provided a nice well for the filling to enter the cupcakes. (I used a ziploc bag--not freezer-weight to pipe it in. It worked fine.) I will be passing this recipe around at work and it is going into my recipe book. These are quite an elegant take on cupcakes!
Date published: 2006-12-25
Rated 5 out of 5 by from This was delicious! 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.
Date published: 2008-04-30
Rated 4 out of 5 by from I followed the recipe to the letter except I did not sprinkle anything on top. I followed the recipe to the letter except I did not sprinkle anything on top. It's a great recipe! The first corner I cut off the bag was apparently too big, I had difficulty piping in the filling. I used the other corner, and cut only the VERY tip of the corner off. It worked great! These were actually fun to make! I can not recommend the Duncan Hines devil's food cake mix I used. It was very dry and not very flavorful. But the recipe is a winner! Thank you.
Date published: 2013-04-23
Rated 5 out of 5 by from These are incredible! 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!!!
Date published: 2010-05-11
Rated 4 out of 5 by from I made these cupcakes for my family's Christmas get together and everyone loved them. I made these cupcakes for my family's Christmas get together and everyone loved them. They look very fancy, yet they are so easy. I made them last minute and they came out looking exactly like the picture. The only thing I would suggest, as another reviewer mentioned, is using a sweeter chocolate for the glaze. I would definately make them again.
Date published: 2006-12-31
Rated 5 out of 5 by from These are great! 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!
Date published: 2010-06-28
Rated 5 out of 5 by from delicious! delicious! i made too many for a family of 4, so my son put on hiscowboy boots, got on his bike and sold each for 50 cents around the neighbohood. they were a hit and he made $6 to buy little cars. instead of the choco frosting i used the same filling and decorated the tops.
Date published: 2007-08-02
Rated 5 out of 5 by from This recipe presents like a gourmet dessert, but is so easy to make! 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.
Date published: 2008-04-24
  • 2016-09-25T10:23CST
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