Directions:
- Heat oven to 350 degrees F.
- Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use. Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
- Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
- Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers, pressing gently into cupcakes to secure. Frost cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 83.45 Kcal (349 kJ) | ||
| Calories from fat | 55.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.14g | 9% | |
|---|---|---|---|
| Cholesterol | 20.46mg | 7% | |
| Sodium | 95.96mg | 4% | |
| Potassium | 7.59mg | 0% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 1.99g | 8% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 3.85g | 8% | |
| Iron | 0.4mg | 2% | |
| Calcium | 11.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 211.52 Kcal (886 kJ) | ||
| Calories from fat | 140.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.57g | 9% | |
|---|---|---|---|
| Cholesterol | 51.86mg | 7% | |
| Sodium | 243.24mg | 4% | |
| Potassium | 19.24mg | 0% | |
| Total Carbs | 9.57g | 1% | |
| Sugars | 5.04g | 8% | |
| Dietary Fiber | 2.53g | 4% | |
| Protein | 9.76g | 8% | |
| Iron | 1.1mg | 2% | |
| Calcium | 29.7mg | 1% | |
* 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.
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