Chocolate-Peanut Butter Cupcakes – a delicious recipe with cake mix, cold milk, Butter, Topping, Chocolate, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350F.
2
Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package.
3
Cool just 30 min.
4
(Cupcakes need to be warm when filled.)
5
Beat pudding mix and milk with whisk 2 min.
6
Add peanut butter; mix well.
7
Spoon into small freezer-weight resealable plastic bag; snip off one bottom corner of bag.
8
Insert tip of bag into centre of each cupcake, then squeeze bag to pipe about 1 Tbsp.
9
filling into cupcake.
10
Microwave Cool Whip and chocolate in small microwaveable bowl on MEDIUM 1-1/2 min.
11
or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
12
Dip tops of cupcakes in glaze; sprinkle with nuts.
564
kcal
Calories
30
g
Fat
34
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pkg. (2-layer size) devil's food cake mix, 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding, 1 cup cold milk, 1/2 cup Kraft Smooth Peanut Butter, and more.
Yes, Chocolate-Peanut Butter Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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