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Categories:
white cake peanut butter milk Philadelphia cream cheese powdered sugar S Bittersweet Chocolate peanuts
Viewed: 34 - Published at: 6 years agoIngredients
- 1 pkg. (2-layer size) white cake mix
- 1 cup plus 2 Tbsp. creamy peanut butter, divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1/4 cup milk
- 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
- 3/4 cup powdered sugar
- 1-1/2 cups (1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
- 3 oz. BAKER'S Bittersweet Chocolate
- 1 cup PLANTERS Lightly Salted Dry Roasted Peanuts, chopped
Method
- Heat oven to 350 degrees F.
- Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk.
- Spoon into 24 paper-lined muffin cups.
- Bake 21 min.
- or until toothpick inserted in centers comes out clean.
- Cool completely.
- Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag.
- Cut small piece from one bottom corner of bag.
- Cut cone-shaped piece from top of each cupcake; set removed piece aside.
- Pipe filling onto cupcakes; replace tops.
- Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min.
- or until chocolate is completely melted and mixture is well blended, stirring every 30 sec.
- Drizzle over cupcakes.
- Sprinkle with nuts.
