Chocolate-Peanut Butter Cupcakes

Ingredients

• 1 pkg devil's food cake mix (2-layer size)
• 0.5 cup creamy peanut butter 
• 3.4 oz jell-o vanilla flavor pudding instant
• 1 cup milk cold
• 0.3 cup planters roasted peanuts dry chopped
• 4 oz baker's semi-sweet chocolate 
• 1.5 cups cool whip whipped topping thawed

Equipment

• bowl
• oven
• whisk
• ziploc bags
• microwave
• muffin liners

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)
3. Beat pudding mix and milk in medium bowl with whisk 2 min.
4. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake, then pipe about 1 Tbsp. pudding mixture into cupcake.
5. Microwave COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is melted and mixture is well blended, stirring after 1 min. Dip tops of cupcakes in COOL WHIP mixture; sprinkle with nuts.