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

Servings:

0

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

1

Heat oven to 350°F.

2

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

3

Spoon into 24 paper-lined muffin pan cups.

4

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.

5

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.)

6

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. 

7

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.