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Instructions |
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Preheat oven to 350F. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool only 30 min (cupcakes need to still be warm to fill)
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Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag. Seal bag.(If using plastic bag, snip off one of the corners from bottom of bag) Insert tip of bag into center of cupcake: pipe in about 1 tbsp of the filling.
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Microwave whipped topping and chocolate in small bowl on High 1 1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.
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How to: To frost with flair, dip top of cupcake into glaze, twist sightly and lift up.
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Originally Submitted
11/28/2007
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