OR 3/4 stick Crisco® Baking Sticks All-Vegetable Shortening
1 teaspoon vanilla extract
1/2 teaspoon salt
6 to 7 tablespoons milk
1 cup mini marshmallows
For Cupcakes: HEAT oven to 350°F. Line 24 muffin cups with paper liners. Beat cake mix, water, oil and eggs in large bowl with electric mixer on medium speed until moistened. Beat 2 minutes. Stir in 3/4 cup peanuts. Divide evenly into muffin cups.
BAKE 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pans. Cool completely on wire rack.
HEAT chocolate in small microwave-safe bowl in microwave on HIGH 1 to 2 minutes, stirring occasionally until smooth. Combine melted chocolate, powdered sugar, shortening, vanilla and salt in large bowl. Slowly blend in milk to desired consistency. Beat on high 3 to 5 minutes or until smooth and creamy.
For Frosting: PLACE frosting in decorator bag fitted with a decorator tip (4B). Frost cupcakes by starting at outside edge, working in a circular motion to build up frosting moving towards center, creating a swirl effect. Top with marshmallows and remaining peanuts.