Recipe by Kraft Kitchens
"Chocolate cupcakes are filled with a creamy peanut butter mixture, glazed with chocolate, and sprinkled with chopped peanuts."
Watch video tips and tricks
(2-layer size) devil's food cake mix
1 (3.4 ounce) package
JELL-O Vanilla Flavor Instant Pudding
PLANTERS Peanut Butter
1 1/2 cups
thawed COOL WHIP Whipped Topping
BAKER'S Semi-Sweet Chocolate
PLANTERS Dry Roasted Peanuts, chopped
My husband sampled one before I popped them in the fridge overnight for my son's class. He raved about it. The frosting I followed exactly but needed more time in my crappy microwave to get my chocolate to melt to the point where I could mix it thoroughly with the whipped topping. As another reviewer mentioned, it does set "shiny" like a dipped doughnut or ding dong type pastry. I put the chocolate frosting in a plastic bag and clipped the corner and poured it in circles starting from the peanut butter pudding hole to where I wanted it to stop without running over the cupcake paper liner. I also pierced deep with the peanut buttery filling and injected it until my cupcake inflated a tad bit and I almost used all of the filling up. I hope it's as successful with my son's 2nd grade class as it was with my husband.
My husband says these taste "good, but not great". I didn't taste them (had the chocolate-cherry cupcakes instead), but found them easy to make. I used Wilton decorating tip #67 to "inject" the pudding into the cupcakes. It was big enough to squeeze in a good amount of pudding quickly, but small enough to not make a big hole in the cupcake. I put the decorating tip in through the top of the cupcakes, and the glaze covered the hole made by the tip. The glaze thickens as it cools. I spread it on like frosting, and when it got a bit cool for spreading, just popped it back in the microwave for a few seconds. The chocolate chips and cool whip made a surprisingly smooth, shiny topping.
Just the right amount of chocolate and just the right amount of peanut butter to make them DELICIOUS! My kids thought they were the best cupcakes I have ever made. I did add more filling using a pastry bag and squeezing until the cupcake 'plumped' and also inserted the tip deeper than your picture so the filling was in the center of the cupcake. My kids can't wait til I make them again..
Not that great. Cake was dry and the peanut butter and vanilla mixture just didn't taste quite right with the chocolate cake.
Super easy to make and delicious. I wouldn't make any changes to this recipe. I will be making them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate-Peanut Butter Cupcakes by KRAFT
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 75
Summertime is all the sweeter with light desserts that satisfy without weighing you down.
Buried in zucchini? It's time to make zucchini bread! Choose from over 100 recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
What's cooking in Milwaukee? These cupcakes, also known as the Peanut Bomb!
These cupcakes have lots of apple flavor and a rich buttered-rum frosting.
See how to make little versions of this classic cake.