Ingredients20 m servings 185 cals
- Heat oven to 350 degrees F.
- Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. 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.
Per Serving: 185 calories; 8.4 g fat; 24.5 g carbohydrates; 3.9 g protein; 5 mg cholesterol; 249 mg sodium. Full nutrition
ReviewsRead all reviews 5
My husband sampled one before I popped them in the fridge overnight for my son's class. He raved about it. The frosting I followed exactly but needed more time in my crappy microwave to get my...
My husband says these taste "good, but not great". I didn't taste them (had the chocolate-cherry cupcakes instead), but found them easy to make. I used Wilton decorating tip #67 to "inject" th...
Just the right amount of chocolate and just the right amount of peanut butter to make them DELICIOUS! My kids thought they were the best cupcakes I have ever made. I did add more filling using...
Not that great. Cake was dry and the peanut butter and vanilla mixture just didn't taste quite right with the chocolate cake.