Chocolate-Peanut Butter Cupcakes

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
• 1 cup cold milk
• 1/2 cup Kraft Smooth Peanut Butter
• 1-1/2 cups thawed Cool Whip Whipped Topping
• 4 oz. Baker's Semi-Sweet Chocolate
• 1/4 cup dry roasted peanuts, chopped

1. Heat oven to 350F.
2. Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package.
3. Cool just 30 min.
4. (Cupcakes need to be warm when filled.)
5. Beat pudding mix and milk with whisk 2 min.
6. Add peanut butter; mix well.
7. Spoon into small freezer-weight resealable plastic bag; snip off one bottom corner of bag.
8. Insert tip of bag into centre of each cupcake, then squeeze bag to pipe about 1 Tbsp.
9. filling into cupcake.
10. Microwave Cool Whip and chocolate in small microwaveable bowl on MEDIUM 1-1/2 min.
11. or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
12. Dip tops of cupcakes in glaze; sprinkle with nuts.

cake mix, cold milk, butter, topping, chocolate, peanuts

Taken from www.kraftrecipes.com/recipes/chocolate-peanut-butter-cupcakes-95379.aspx (may not work)