Rocky Road Cupcakes

• 1 cup PLANTERS COCKTAIL Peanuts, divided
• 1 pkg. (2-layer size) chocolate cake mix
• 1-1/2 cups JET-PUFFED Miniature Marshmallows, divided
• 2 oz. BAKER'S Semi-Sweet Chocolate
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven 350 degrees F.
2. Chop 1/2 cup nuts.
3. Prepare cake batter as directed on package.
4. Stir in chopped nuts and 3/4 cup marshmallows.
5. Spoon into 24 paper-lined muffin cups.
6. Bake 20 to 25 min.
7. or until toothpick inserted in centers comes out clean.
8. Cool cupcakes in pans 10 min.
9. Remove from pans to wire racks; cool completely.
10. Melt chocolate as directed on package.
11. Beat pudding mix, sugar and milk in large bowl with whisk 2 min.
12. Stir in COOL WHIP.
13. Spread onto cupcakes.
14. Top with remaining marshmallows and nuts.
15. Drizzle with chocolate.

peanuts, chocolate cake mix, jetpuffed miniature marshmallows, chocolate, powdered sugar, cold milk

Taken from www.kraftrecipes.com/recipes/rocky-road-cupcakes-185401.aspx (may not work)