Prepare cake batter as directed on package; blend in 3/4 cup peanut butter, dry pudding mix and milk. Spoon into 24 paper-lined muffin cups.
Bake 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
Beat remaining peanut butter, cream cheese and sugar until blended; spoon into resealable plastic bag. Cut small piece from one bottom corner of bag.
Cut cone-shaped piece from top of each cupcake; set removed piece aside. Pipe filling onto cupcakes; replace tops.
Microwave COOL WHIP and bittersweet chocolate in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring every 30 sec. Drizzle over cupcakes. Sprinkle with nuts.
These delicious cupcakes, with their built-in portion control, can fit into a balanced eating plan on occasion.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.