|
|
Instructions |
|
|
|
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)
|
|
|
|
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.
|
|
|
|
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.
|
|
|
|
How to: To frost with flair, dip top of cupcake into glaze, twist sightly and lift up.
|
|
|
|
Originally Submitted
11/28/2007
|
