Comida Kraft
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Nutty Chocolate-Peanut Butter Cupcakes

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24 servings

Glazed with melted chocolate and sprinkled with chopped peanuts, these super-moist peanut butter cupcakes have proven themselves to be bake sale gold.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk. Spoon into 24 paper-lined muffin cups.
  • Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag. Cut small piece from one bottom corner of bag.
  • Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
  • Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Sprinkle with nuts.


These delicious cupcakes, with their built-in portion control, can fit into a balanced eating plan on occasion.


  • 24 servings

Nutritional Information

Serving Size 24 servings
Calories 310
% Daily Value
Total fat 18g
Saturated fat 6g
Cholesterol 20mg
Sodium 340mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 21g
Protein 7g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %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.

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