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Desserts

Nutty Chocolate-Peanut Butter Cupcakes

photo by:kraft
Glazed with melted chocolate and sprinkled with chopped peanuts, these super-moist peanut butter cupcakes have proven themselves to be bake sale gold.
time
prep:
20 min
total:
1 hr 21 min
servings
total:
24 servings

What You Need

1
pkg.  (2-layer size) white cake mix
1
cup  plus 2 Tbsp. PLANTERS Creamy Peanut Butter, divided
1
pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4
cup  milk
1-1/2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4
cup  powdered sugar
1-1/2
cups  (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
3
oz.  BAKER'S Bittersweet Chocolate
1
cup  PLANTERS Lightly Salted Dry Roasted Peanuts, chopped

Make It

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.

Kraft Kitchens Tips

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