1 cup cold milk
1 pkg. (3.4 oz.) vanilla instant pudding
1/2 cup peanut butter
1-1/2 cups thawed COOL WHIP
4 squares BAKER'S Semi-Sweet Chocolate
1/4 cup PLANTERS Dry Roasted Peanuts, chopped (optional)
Prepare cake mix according to package directions and bake in 24 paper-lined muffin cups at 350 degrees. Cool just 30 min. (Cupcakes need to still be warm to fill.)
BEAT milk and pudding mix with whisk 2 minutes. Add peanut butter to pudding; 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 1-1/2 minutes or until chocolate is melted and mixture is well blended, stirring after 1 minute. Dip tops of cupcakes in glaze. Twist slightly before removing from glaze. Sprinkle with nuts, if desired. Keep refrigerated.
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