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Chocolate-Peanut Butters

Chocolate-Peanut Butters recipe
photo by:kraft
Devil's food cupcakes and chocolate pudding are only the start of the deliciousness here. The finishing touch? Creamy chocolate whipped topping—with nuts.
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 Chocolate Instant Pudding
cup  cold milk
cup  PLANTERS Creamy Peanut Butter
tub  (10.6 oz.) COOL WHIP Chocolate Whipped Frosting, thawed
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.

FROST each cupcake with Frosting; 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 Store
Keep refrigerated.
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