PB and J Cupcakes

Ingredients 

1 cup cold water
1 (3 ounce) package JELL-O Strawberry Flavor Gelatin, divided
1/2 cup PLANTERS Creamy Peanut Butter
1 (10.4 ounce) tub COOL WHIP Vanilla Whipped Frosting
1 cup boiling water
1 package (2-layer size) yellow cake mix
1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
3 eggs



Directions

 Heat to 350 degrees F. oven Add 1 tbsp. icing dry gelatin mixture until blended mix gently. Refrigerate until ready to use. Add the remaining gelatin mixture in the bowl of boiling water, stir 2 minutes. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerator for 1 hour or until firm.
By the way, with a mixer until blended muffin mix, dry pudding mix, egg, and peanut butter beat cold water. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Oven for 18 to 21 minutes. or until toothpick inserted comes out clean centers. Cool completely.
Being careful not to cut the bottom of the cake, the top of each cupcake, use 1-1/4-inch paring knife to cut a large piece, set aside the centers removed. 24 Cut the gelatin into cubes, place cupcakes. Pressing gently to secure the cupcakes, cakes centers cover removed. Frost the cupcakes.