PB and J Cupcakes

Ingredients

• 0.5 cup planters creamy peanut butter 
• 3  eggs 
• 3.4 ounce jell-o vanilla flavor pudding instant
• 3 ounce jell-o strawberry flavor gelatin divided
• 10.4 ounce cool whip vanilla whipped frosting 
• 1 cup water cold
• 1 package duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• knife
• blender
• loaf pan
• toothpicks
• muffin liners

Directions

1. Heat oven to 350 degrees F.
2. Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use.
3. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved.
4. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
5. Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups.
6. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
7. Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside.
8. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.