Chocolate-Peanut Butters

Ingredients

• 1 pkg devil's food cake mix (2-layer size)
• 16 oz ready-to-spread chocolate frosting 
• 0.5 cup creamy peanut butter 
• 3.4 oz jell-o chocolate flavor pudding instant
• 1 cup milk cold
• 0.3 cup planters roasted peanuts dry chopped
• 1 cup cool whip whipped topping thawed

Equipment

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

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes still need to be warm to fill.)
3. Beat pudding mix and milk 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; pipe in about 1 Tbsp. filling.
5. Spoon frosting into medium bowl.
6. Add COOL WHIP; whisk until blended. Frost each cupcake with frosting; sprinkle with nuts.