Chocolate-Peanut Butter Cupcakes

• 1 (18 1/2 ounce) package devil's food cake mix
• 1 cup cold milk
• 1 (4 ounce) package vanilla flavor instant pudding and pie filling mix (4-serving size)
• 12 cup peanut butter
• 1 12 cups thawed Cool Whip Topping
• 4 baker's semi-sweet chocolate baking squares
• 14 cup planters dry roasted peanuts, chopped

1. PREHEAT oven to 350F Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package.
2. Cool only 30 minute (Cupcakes need to still be warm to fill.)
3. POUR milk into medium bowl.
4. Add dry pudding mix.
5. Beat with wire whisk 2 minute or until well blended.
6. Add peanut butter; beat well.
7. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag.
8. (If using plastic bag, snip off one of the corners from bottom of bag.)
9. Insert tip of bag into center of each cupcake; pipe in about 1 tablespoons of the filling.
10. MICROWAVE whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Dip the top of each cupcake into glaze.
11. Sprinkle evenly with peanuts.
12. Store cupcakes in refrigerator.

cake mix, cold milk, peanut butter, topping, planters

Taken from www.food.com/recipe/chocolate-peanut-butter-cupcakes-200121 (may not work)