Ingredients1 h 41 m servings 199 cals
- Heat oven to 350 degrees F.
- Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.
Per Serving: 199 calories; 7.8 g fat; 30.6 g carbohydrates; 3.2 g protein; 24 mg cholesterol; 278 mg sodium. Full nutrition
ReviewsRead all reviews 5
These are very good. It's also fun to change it up a bit and experiment with different flavor combinations. My fave is orange cream/vanilla. Yum. Incidentally, I have found it MUCH easier to sco...
Oh my gosh!!!!! I'm not a PB&J person, but I made this for my husband and daughter and they love me even more! I gotta say this is the best cupcake I've tasted and made so far, I loved it. 2 thu...
I made this, and it tasted wonderful! While I'm not a peanut butter fan, I think the peanut butter flavor waas the best part. And the icing, too!