What You Need
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup PLANTERS Creamy Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Chocolate
1/4 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 need to still be warm to fill.)
PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still 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 1 bottom 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 small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated.
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