PREP: 20 min. plus baking and cooling MAKES: 24 servings
What you need
For the Cupcakes
- 1 pkg. (2-layer size) chocolate cake [Delightful Simple Cake Recipe]
For the Filling
- 1 pkg. (3.4 oz.) Vanilla Pudding [Easy Homemade Vanilla Pudding Recipe]
- 1 cup cold milk
- 1/2 cup Peanut Butter
For the Glaze
- 1-1/2 cups thawed Cool Whip Whipped Topping
- 4 squares Semi-Sweet Chocolate
For the Topping
- 1/4 cup Dry Roasted Peanuts, chopped
Make It
- Heat oven to 350°F Prepare cake batter and bake in 24 paper-lined muffin cups as directed in the recipe. 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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