Chocolate-Peanut Butter Cupcakes

By marmar

Ingredients

• 1 pkg. devil's food cake mix
• 1 pkg. (3.4 oz.) jello vanilla flavor instant pudding
• 1 cup cold milk
• 1/2 cup creamy peanut butter
• 1 1/2 cups thawed cool whip whipped topping
• 4 squares semi-sweet chocolate
• 1/4 cup dry roasted peanuts, chopped

Preparation

Step 1

Heat oven to 350 degrees.

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool for 30 minutes. (Cupcakes still need to be warm to fill).

Beat pudding mix and milk with whisk for 2 minutes. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 tbsp. filling.

Microwave cool whip and chocolate in microwaveable bowl on high for 1 1/2 minutes or until chocolate is melted and mixture is well blended, stirring after 1 minute. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.