Chocolate Peanut Butter Cupcakes

• 1 (18 ounce) box devil's food cake mix
• 1 14 cups water
• 13 cup vegetable oil
• 3 eggs
• 1 cup cold milk
• 1 (3 ounce) packagejello vanilla instant pudding mix
• 12 cup peanut butter
• 1 12 cups thawed whipped topping
• 4 semi-sweet chocolate baking squares
• 14 cup roasted peanuts, chopped

1. Preheat oven to 350.
2. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package.
3. Cool 30 minutes only (to be filled, cupcakes must be warm).
4. Pour milk into medium bowl.
5. Add dry pudding mix.
6. Beat with with wire whisk 2 minutes or until well blended.
7. Add peanut butter; beat well.
8. Spoon into small freezer-weight resealable plastic bag; seal bag.
9. Snip off one of the corners from bottom of bag.
10. Insert tip of bag into center of each cupcake; pipe in about 1 T. of the filling.
11. Microwave whipped topping and chocolate in small microwaveable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute.
12. Dip the top of each cupcake into glaze.
13. Sprinkle evenly with peanuts.
14. Store cupcakes in refrigerator.
15. Please note Jello instant pudding is Vegetarian.

cake mix, water, vegetable oil, eggs, cold milk, vanilla instant pudding, peanut butter, topping, semisweet chocolate baking squares, peanuts

Taken from www.food.com/recipe/chocolate-peanut-butter-cupcakes-193735 (may not work)