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.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Frost each cupcake with frosting; sprinkle with nuts.
You'll know it's a special occasion when you get to enjoy one of these delectable cupcakes.
How to Store
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.