Heat oven to 350 degrees F. Prepare cake mix and bake in 24 paper-lined muffin cups as directed on package. Cool just 30 min. (Cupcakes need to still be warm to fill.)
Beat milk and pudding mix with whisk for 2 minutes. Add peanut butter; mix well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one of the bottom corners of bag. Insert tip of bag into center of each cupcake; pipe in about 1 Tbsp. filling.
Microwave Cool Whip and chocolate in small microwaveable bowl on high for 1 and 1/2 minutes or until chocolate is melted and mixture is well blended, stirring after 1 minute. Dip tops of cupcakes in glaze; sprinkle with nuts. Keep refrigerated
By mamie11152 from NY
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