Chocolate Peanut Butter Cupcakes

I can’t remember what magazine I ripped this recipe from, but it’s a really nice recipe! The taste was a little darker given the semisweet baking squares, but I’m a huge fan of dark chocolate, so it suited me VERY well.




Sweeet!

CHOCOLATE PEANUT BUTTER CUPCAKES (makes 24)

1 package devil’s food cake mix
1 cup cold milk
1 package (4-serving size) Vanilla instant pudding
½ cup peanut butter
1-1/2 cups thawed Cool Whip
4 squares Baker’s semisweet baking chocolate
¼ cup dry roasted peanuts, chopped

Preheat to 350. Make cake mix as directed for cupcakes (I changed it up a little by adding a box of pudding, 1/3 cup of oil, 1 cup of water, and 4 eggs instead of the usual ingredients the box says to add). Cool 30 minutes as the cupcakes need to be warm to be filled.

Pour milk into a medium bowl. Add dry pudding mix. Beat with a wire whisk for 2 minutes or until well blended. Add peanut butter and beat well. Spoon into a freezer-weight bag or a piping bag and snip off the tip. Insert the end of the bag into the center of each cupcake and squeeze about a tablespoon of filling into each.

Microwave the whipped topping and 4 baking squares on high for 1 minute, stir, and then for another 30 seconds and stir. You can do this for an additional 30 seconds and stir again until it’s melted and well blended.

Dip the top of each cupcake into the glaze. Sprinkle chopped peanuts on top and then put into the fridge for storage.

They are SOOOO much better once they’ve “set” after being in the fridge for several hours. The glaze sets, and they’re really great cool from the fridge.