Chocolate-Peanut Butter Cupcakes by KRAFT Recipe -
Chocolate-Peanut Butter Cupcakes by KRAFT Recipe
  • READY IN 20 mins

Chocolate-Peanut Butter Cupcakes by KRAFT

Recipe by  

"Chocolate cupcakes are filled with a creamy peanut butter mixture, glazed with chocolate, and sprinkled with chopped peanuts."

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Ingredients Edit and Save

Original recipe makes 24 cupcakes Change Servings
  • PREP

    20 mins

    20 mins


  1. Heat oven to 350 degrees F.
  2. 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.)
  3. Beat pudding mix and milk with whisk 2 min. 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.
  4. 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.
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Reviews More Reviews

Sep 23, 2012

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.

Dec 10, 2011

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.


7 Ratings

Mar 13, 2012

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..

Oct 15, 2012

Not that great. Cake was dry and the peanut butter and vanilla mixture just didn't taste quite right with the chocolate cake.

Sep 03, 2012

Super easy to make and delicious. I wouldn't make any changes to this recipe. I will be making them again.


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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