Cupcakes are great for a party or feeding a crowed. To save time, this simple recipe starts with a cake mix and it finishes with a simple chocolate-peanut butter icing.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) chocolate cake mix
1/4 cup plus 3 Tbsp. Kraft Smooth Peanut Butter, divided
2 cups Cool Whip Whipped Topping (Do not thaw.)
3 oz. Baker's Semi-Sweet Chocolate
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How do I make it ?
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending 1/4 cup peanut butter into batter before spooning into prepared muffin cups. Cool completely.
Microwave Cool Whip and chocolate in microwaveable bowl on MEDIUM 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
Add remaining peanut butter; mix well. Let stand 10 min. before spreading onto tops of cupcakes.
Kraft Kitchen Tips!
How to Store
Keep frosted cupcakes refrigerated.
Prepare using Kraft All Natural Peanut Butter with Sea Salt.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 19 g
Fibre 0 g
Sugars 11 g
Protein 2 g
24 servings, 1 cupcake (54 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.