NUTTER BUTTER Pudding Cupcakes

Boston cream pie cupcakes - yum! But add peanut butter cookies and they're even better! These impressive cupcakes will certainly be a popular dessert for any party.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 14 NUTTER BUTTER Cookies (peanut shape), divided
  • 1 pkg. (2-layer size) yellow cake mix
  • 1 pkg. (4-serving size) vanilla instant pudding mix
  • 1 cup milk
  • ½ cup thawed frozen whipped topping
  • ¾ cup ready-to-spread chocolate frosting

Nutrition facts

Recipe Tips


Heat oven to 350°F.


Chop 10 cookies coarsely.  Prepare cake batter in large bowl as directed on package; stir in chopped cookies.


Spoon into 24 paper-lined muffin pan cups.


Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove cupcakes from pans to wire racks; cool completely.


Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in whipped topping. Spoon into large resealable plastic bag. Use scissors to cut off 1 corner from bottom of bag. (Or, spoon pudding mixture into pastry bag fitted with large round decorating tip.)


Remove cupcakes from paper liners   Cut cupcakes horizontally in half. Place bottom halves of cupcakes, cut sides up, on baking sheet. Pipe about 1 Tbsp. pudding mixture onto each cupcake half; cover with tops of cupcakes. 


Chop remaining cookies.  Microwave frosting in small microwaveable bowl on HIGH 10 to 15 sec. or just until softened; stir. (Do not microwave frosting until melted.) Spoon frosting over cupcakes, letting frosting drip down sides of cupcakes. Top with chopped cookies.  Let stand until frosting is firm.