Instructions: Place paper liners in 6 oz. custard cups arranged in circle on 12" microwaveproof plate or in 6 microwave muffin cups.

Mix water, granulated sugar, peanut butter, oil and egg thoroughly. Stir in baking mix until well blended.

Fill muffin cups about 3/4 full.

Microwave uncovered on high (100%) 1 minute; rotate plate 1/2 turn.

Microwave until tops spring back when touched lightly and are no longer doughy, 30 to 90 seconds longer. Remove from cups; cool.

Microwave chocolate and margarine uncovered until chocolate can be stirred smooth, 1 to 2 minutes. Stir in powdered sugar, vanilla and hot water.

Spread about 1 tsp. chocolate mixture on each cupcake; dip into peanuts.

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