5NEWS Grill: Chocolate Peanut Butter Cupcakes
Ashley Beck makes a mouthwatering dessert. Check out the recipe for Chocolate Peanut Butter Cupcakes.
1 package (two layer size) devils food cake mix
1 package (3.4 oz) Jello instant vanilla pudding
1 cup cold milk
1/2 cup Planters creamy peanut butter
1 1/2 cups Cool-Whip whipped topping
4 squares Baker’s semi-sweet chocolate
1/4 cup Planters dry roasted peanuts, chopped
Heat oven to 350 degrees.
Prepare cake batter and bake in 24 paper lined muffin cups as directed
on package. Cool 30 minutes. Cupcakes need to be warm to fill.
Beat pudding mix and milk with whisk 2 minutes. Add peanut butter.
Mix well. Spoon into small freezer weight zip bag. Seal bag and snip
off 1 corner from bottom of bag. Insert tip of bag into center of cupcake,
pipe in about 1 tablespoon of filling in each cupcake.
Microwave cool whip and chocolate squares on high for 1 1/2 minutes or
until chocolate is melted and well blended. Stirring after 1 minute.
Dip tops of cupcakes in chocolate glaze.
Sprinkle with nuts.
Makes 24 cupcakes.