Dessert

Mini Chocolate Peanut Butter Cupcakes is for Dessert, Snack.

Mini Chocolate Peanut Butter Cupcakes takes several minutes to prepare.

Mini Chocolate Peanut Butter Cupcakes takes several minutes to cook.

Mini Chocolate Peanut Butter Cupcakes makes 48 servings.

The ingredients for Mini Chocolate Peanut Butter Cupcakes are:

1 pkg. (2-layer size) devil's food cake mix
1 cup cold milk (1 percent)
1 pkg. (4-serving size) JELL-O Vanilla Instant Pudding (sugar free)
1/2 cup KRAFT Smooth Peanut Butter
1-1/2 cups thawed COOL WHIP Whipped Topping
4 squares BAKER'S Semi-Sweet Chocolate

Here is how you make Mini Chocolate Peanut Butter Cupcakes:

PREHEAT oven to 350°F. Prepare cake mix and bake in 48 mini paper-lined muffin cups, as directed on package. Cool only 30 min. (to be filled, cupcakes must be warm). POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. 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 centre of each cupcake; pipe in about 1 Tbsp. of the filling. (less if doing mini's) MICROWAVE whipped topping and chocolate in small microwaveable bowl on MEDIUM (50%) 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Dip the top of each cupcake into glaze. Store cupcakes in refrigerator. How to To frost with flair, dip top of cupcake into glaze, twist slightly and lift up. Serving Size- 1 mini muffin Number of Servings: 48Recipe submitted by SparkPeople user BEGINWITHIN.

The nutritional information for Mini Chocolate Peanut Butter Cupcakes is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 78.2

• Total Fat: 3.8 g
• Cholesterol: 0.3 mg
• Sodium: 140.3 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 0.8 g
• Protein: 1.7 g

The dietary needs meet for Mini Chocolate Peanut Butter Cupcakes is Low Fat