Glazed with melted chocolate and sprinkled with chopped peanuts, these super-moist peanut butter cupcakes have proven themselves to be bake sale gold.
Provided by My Food and Family
Categories Home
Time 1h21m
Yield 24 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- 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.
Nutrition Facts : Calories 260, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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