Nutty Chocolate-Peanut Butter Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 cup plus 2 Tbsp. creamy peanut butter, divided
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup milk
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
• 3/4 cup powdered sugar
• 1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
• 3 oz. BAKER'S Bittersweet Chocolate
• 1 cup PLANTERS Lightly Salted Dry Roasted Peanuts, chopped

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk.
3. Spoon into 24 paper-lined muffin cups.
4. Bake 21 min.
5. or until toothpick inserted in centers comes out clean.
6. Cool completely.
7. Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag.
8. Cut small piece from one bottom corner of bag.
9. Cut cone-shaped piece from top of each cupcake; set removed piece aside.
10. Pipe filling onto cupcakes; replace tops.
11. Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min.
12. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
13. Drizzle over cupcakes.
14. Sprinkle with nuts.

white cake, peanut butter, milk, philadelphia cream cheese, powdered sugar, s bittersweet chocolate, peanuts

Taken from www.kraftrecipes.com/recipes/nutty-chocolate-peanut-butter-cupcakes-158964.aspx (may not work)