NUTTY CHOCOLATE-PEANUT BUTTER CUPCAKES

Nutty Chocolate-Peanut Butter Cupcakes image

Glazed with melted chocolate and sprinkled with chopped peanuts, these super-moist peanut butter cupcakes have proven themselves to be bake sale gold.

Provided by My Food and Family

Categories Home

Time 1h21m

Yield 24 servings

Number Of Ingredients 9

Ingredients

1 pkg. (2-layer size) white cake mix
1 cup plus 2 Tbsp. creamy peanut butter, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/4 cup milk
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
3/4 cup powdered sugar
1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
3 oz. BAKER'S Bittersweet Chocolate
1 cup lightly salted dry roasted peanuts, chopped

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk. Spoon into 24 paper-lined muffin cups.
Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag. Cut small piece from one bottom corner of bag.
Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Sprinkle with nuts.

Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g