1 pkg (2 layer size) devil's food cake mix
1 cup cold milk
1 pkg (4 serving size) Jell-O Vanilla Flavor Instant Pudding and Pie Filling
1/2 cup peanut butter
1 1/2 cups thawed Cool Whip Whipped Topping
4 squares Baker's Semi-Sweet Baking Chocolate
1/4 cup Planters Dry Roasted Peanuts, chopped
Preheat oven to 350. Prepare cake mix and bake in 24 paper lined muffin cups, as directed on package. Cool only 30 minutes (Cupcakes need to still be warm to fill)
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes 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 each cupcake; pepe in about 1 Tbsp of the filling.
Microwave whipping topping and chocolate in small microwavable bowl on HIGH 1 1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after 1 minute. Dip the top of each cupcake into glaze. Sprinkle evenly with peanuts. Store in refrigerator.
Makes 2 dozen or 24 servings.