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Chocolate-Peanut Butter Cupcakes

Chocolate-Peanut Butter Cupcakes
  • 1  package  (2-layer size) devil's food cake mix
  • 1  package  (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

1. HEAT oven to 350 degrees F.

2. 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.)

3. 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.

4. 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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