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1
Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone nonstick baking mats.
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2
In large bowl, beat contents of chocolate cupcake packet, the water, oil and eggs with electric mixer on medium speed until well combined. Spoon batter in disposable plastic piping bag provided in box. Cut off tip of bag with scissors to make 1 1/2- to 2-inch opening. Pipe mixture into 2-inch rounds on cookie sheets.
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3
Bake 8 to 9 minutes or until cakes are fragrant and puffed with rounded tops. Remove cakes from cookie sheets to cooling racks. Cool completely, about 30 minutes.
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4
Meanwhile, in large bowl, beat contents of peanut butter filling packet, the cream cheese and butter on medium-high speed until thoroughly combined.
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5
Spoon about 2 tablespoons filling onto 1 cooled cake; top with another same-size cake. Roll edges in chocolate sprinkles. Store in refrigerator.
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