- 1 (18.25 ounce) package devil's food cake mix
- 1 cup cold milk
- 1 pkg. (4 serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
- 1/2 cup peanut butter
- 1 1/2 cups thawed COOL WHIP Whipped Topping
- 4 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate
- 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
- Preheat oven to 350 degrees F. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min. (Cupcakes need to still be warm to fill.)
- Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. of the filling.
- Microwave whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.