Chocolate Peanut Butter Cupcakes

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  PLANTERS Creamy Peanut Butter

1-1/2

cups  thawed COOL WHIP Whipped Topping

4

oz.  BAKER'S Semi-Sweet Chocolate

1/4

cup  PLANTERS Dry Roasted Peanuts, chopped

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake in 24 paper-lined muffin cups as directed on package. Cool 30 min. (Cupcakes still need to be warm to fill.)

BEAT pudding mix and milk 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; pipe in about 1 Tbsp. filling.

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 glaze; sprinkle with nuts.