Chocolate-Peanut Butter Cupcakes

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package.

3. 3

   Cool 30 min.

4. 4

   (Cupcakes still need to be warm to fill.)

5. 5

   Beat pudding mix and milk with whisk 2 min.

6. 6

   Add peanut butter; mix well.

7. 7

   Spoon into small freezer-weight resealable plastic bag; seal bag.

8. 8

   Snip off 1 corner from bottom of bag.

9. 9

   Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp.

10. 10

    filling.

11. 11

    Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min.

12. 12

    or until chocolate is melted and mixture is well blended, stirring after 1 min.

13. 13

    Dip tops of cupcakes in glaze; sprinkle with nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.