Chocolate-Peanut Butter Cupcakes

 

70 Review(s)

1 Hr(s) 20 Min(s)

20 Min(s) Prep

1 Hr(s) Cook

Bake a delicious childhood favorite with our Chocolate-Peanut Butter Cupcakes recipe! Prep for these chocolatey peanut butter cupcakes in just 20 minutes!

What You Need

 

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24 Servings

 

1 pkg. (2-layer size) devil's food cake mix

 

 

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

 

1 cup cold milk

 

 

1/2 cup creamy peanut butter

 

1-1/2 cups thawed COOL WHIP Whipped Topping

 

 

1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate

 

1/4 cup PLANTERS Dry Roasted Peanuts, chopped

 

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Let's Make It

1

Heat oven to 350°F.

2

Prepare cake batter and bake in 24 paper-lined muffin cups as directed on package for cupcakes. Cool 30 min. (Do not cool completely. Cupcakes still need to be warm when filled.)

3

Beat pudding mix and milk in medium bowl with whisk 2 min. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one corner from bottom of bag. Insert tip of bag into center of each cupcake, then pipe about 1 Tbsp. pudding mixture into cupcake.

4

Microwave COOL WHIP and chocolate in 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 COOL WHIP mixture; sprinkle with nuts.

Kitchen Tips

Tip 1

Size Wise

You'll know it's a special occasion when you get to enjoy one of these delectable cupcakes.

 

Tip 2

How to Frost with Flair

Dip tops of cupcakes in COOL WHIP mixture, then twist slightly before removing from COOL WHIP mixture.

Tip 3

How to Store

Keep filled and frosted cupcakes refrigerated.

 

Tip 4

Substitute

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

Tip 5

Best Apples for Baking and Cooking

Use 1 pkg. (3.4 oz.) JELL-O SIMPLY GOOD Vanilla Bean Flavor Pudding.

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Nutrition

Calories

220

Calories From Fat

0

% Daily Value*

Total Fat 13g

17%

Saturated Fat 4g

20%

Trans Fat 0g

Cholesterol 25mg

8%

Sodium 190mg

8%

Total Carbohydrates 24g

9%

Dietary Fibers 1g

4%

Sugars 15g

30%

Protein 4g

8%

Vitamin A

0%

Vitamin C

0%

Calcium

4%

Iron

4%

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

servings

24 servings

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients us

Dark Molten Chocolate Cakes

 

93 Review(s)

30 Min(s)

15 Min(s) Prep

15 Min(s) Cook

Sweeten up your day with these Dark Molten Chocolate Cakes. Baked in custard cups, these Dark Molten Chocolate Cakes are sure to be a crowd favorite.

What You Need

 

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12 Servings

 

1-1/2 pkg. (4 oz. each) BAKER'S Bittersweet Chocolate (6 oz.), broken into small pieces

 

 

10 Tbsp. butter

 

1-1/2 cups plus 1 Tbsp. powdered sugar, divided

 

 

1/2 cup flour

 

3 whole eggs

 

 

3 egg yolks

 

18 fresh raspberries

 

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Let's Make It

1

Heat oven to 425ºF.

2

Grease 6 (6-oz.) custard cups or souffl� dishes. Place on baking sheet.

3

Microwave chocolate and butter in large microwaveable bowl on MEDIUM (50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until blended. Pour into prepared cups.

4

Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Cut in half. Serve warm topped with remaining sugar. Garnish with berries.

Kitchen Tips

Tip 1

Size Wise

Serve these rich chocolate cakes at your next celebration with family or friends. A half-cake serving is all that's needed to provide big chocolate flavor!

 

Tip 2

Make Ahead

Batter can be made the day before; pour into prepared custard cups. Cover with plastic wrap; refrigerate. When ready to serve, uncover and bake as directed.

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Nutrition

Calories

280

Calories From Fat

0

% Daily Value*

Total Fat 17g

22%

Saturated Fat 10g

50%

Trans Fat 0g

Cholesterol 120mg

40%

Sodium 80mg

3%

Total Carbohydrates 28g

10%

Dietary Fibers 0g

Sugars 20g

40%

Protein 4g

8%

Vitamin A

15%

Vitamin C

0%

Calcium

2%

Iron

2%

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

servings

12 servings, 1/2 cake each

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.