Nutty Chocolate-Peanut Butter Cupcakes – a delicious recipe with white cake, peanut butter, milk, PHILADELPHIA Cream Cheese, powdered sugar, 'S Bittersweet Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk.
3
Spoon into 24 paper-lined muffin cups.
4
Bake 21 min.
5
or until toothpick inserted in centers comes out clean.
6
Cool completely.
7
Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag.
8
Cut small piece from one bottom corner of bag.
9
Cut cone-shaped piece from top of each cupcake; set removed piece aside.
10
Pipe filling onto cupcakes; replace tops.
11
Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min.
12
or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
13
Drizzle over cupcakes.
14
Sprinkle with nuts.
1000
kcal
Calories
63
g
Fat
61
g
Carbs
27
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 9 ingredients. The key ingredients include: 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, and more.
Yes, Nutty 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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