Chocolate Peanut Butter Cupcakes Recipe

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Chocolate Peanut Butter Cupcakes
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Ingredients:

Directions:

  1. Preheat oven to 350. Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package. Cool 30 minutes only (to be filled, cupcakes must be warm).
  2. Pour milk into medium bowl. Add dry pudding mix. Beat with with wire whisk 2 minutes or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag; seal bag. Snip off one of the corners from bottom of bag. Insert tip of bag into center of each cupcake; pipe in about 1 T. of the filling.
  3. Microwave whipped topping and chocolate in small microwaveable 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 cupcakes in refrigerator.
  4. Please note Jello instant pudding is Vegetarian.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 93.83 Kcal (393 kJ)
Calories from fat 70.37 Kcal
% Daily Value*
Total Fat 7.82g 12%
Cholesterol 21.17mg 7%
Sodium 18.12mg 1%
Potassium 74.23mg 2%
Total Carbs 4.28g 1%
Sugars 2.79g 11%
Dietary Fiber 0.58g 2%
Protein 2.59g 5%
Iron 0.3mg 2%
Calcium 20.9mg 2%
Amount Per 100 g
Calories 207.53 Kcal (869 kJ)
Calories from fat 155.63 Kcal
% Daily Value*
Total Fat 17.29g 12%
Cholesterol 46.83mg 7%
Sodium 40.07mg 1%
Potassium 164.17mg 2%
Total Carbs 9.46g 1%
Sugars 6.18g 11%
Dietary Fiber 1.29g 2%
Protein 5.73g 5%
Iron 0.6mg 2%
Calcium 46.2mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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