Chocolate-Peanut Butter Cupcakes by KRAFT

Name: Chocolate-Peanut Butter Cupcakes by KRAFT
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 24
Cuisine: American
Ingredients: 1 package (2-layer size) devils food cake mix; 96 grams package JELL-O Vanilla Flavor Instant Pudding; 244 milliliters cold milk; 129 grams PLANTERS Peanut Butter; 38 grams PLANTERS Dry Roasted Peanuts, chopped; 4 squares BAKERS Semi-Sweet Chocolate; 113 milliliters thawed COOL WHIP Whipped Topping

You can never have too many American recipes, so give Chocolate-Peanut Butter Cupcakes by KRAFT a try. One serving contains 177 calories, 3g of protein, and 9g of fat. This recipe serves 24. A few people really liked this dessert. This recipe from Allrecipes requires devil's food cake mix, jell-o vanilla flavor pudding, cool whip whipped topping, and baker's semi-sweet chocolate. From preparation to the plate, this recipe takes roughly 20 minutes. If you like this recipe, take a look at these similar recipes: Peanut Butter Banana Cupcakes with Whipped Chocolate Peanut Butter Ganache, Peanut Butter Creme Cupcakes with Chocolate Peanut Butter Ganache, and Chocolate-Peanut Butter Cupcakes.

Instructions

Heat oven to 350 degrees F.

Equipment you will use

Oven

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes need to still be warm to fill.)

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Beat pudding mix and milk with whisk 2 min.

Ingredients you will need

Pudding Mix

Milk

Equipment you will use

Whisk

Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off 1 bottom corner from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.

Ingredients you will need

Peanut Butter

Cupcakes

Equipment you will use

Ziploc Bags

Microwave COOL WHIP and chocolate in small 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 glaze; sprinkle with nuts. Keep refrigerated.

Ingredients you will need

Chocolate

Cupcakes

Dip

Nuts

Equipment you will use

Microwave

Bowl

Equipment

Ingredients

Servings:

1package

(2-layer size) devil's food cake mix 96grams

package JELL-O Vanilla Flavor Instant Pudding 244milliliters

cold milk 129grams

PLANTERS Peanut Butter 38grams

PLANTERS Dry Roasted Peanuts, chopped 4squares

BAKER'S Semi-Sweet Chocolate 113milliliters

thawed COOL WHIP Whipped Topping

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.