Cupcakes made using creamy vanilla custard and topped with chocolate ganache gives you a mouth-watering dessert – perfect for a crowd.
Éclair Cupcakes
- Prep Time 35 min
- Total 1 hr 25 min
- Ingredients 8
- Servings 24
Ingredients
- 1 box yellow cake mix
- Water, vegetable oil and eggs called for on cake mix box
- 1 box (4-serving size) vanilla instant pudding and pie filling mix
- 1 1/2 cups milk
- 1 teaspoon vanilla
- 1 cup frozen (thawed) whipped topping
- 1 1/3 cups semisweet chocolate chips
- 1/2 cup whipping cream
Instructions
-
Step1Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake as directed on box for cupcakes, using water, oil and eggs. Cool completely. With melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake.
-
Step2In large bowl, beat pudding mix, milk and vanilla with wire whisk about 2 minutes or until well blended. Let stand 5 minutes or until thickened. Fold in whipped topping. Spoon into 1-quart resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into top of each cupcake and squeeze bag to fill cupcake with pudding.
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Step3In medium bowl, place chocolate chips. In 1-quart saucepan, heat whipping cream just to boiling; pour over chocolate chips. Let stand 3 to 5 minutes until chocolate is melted and can be stirred smooth. Dip tops of cupcakes in chocolate mixture.
Nutrition
238
Calories
12g
Total Fat
3g
Protein
31g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 238
- Total Fat
- 12g
- 0%
- Saturated Fat
- 5g
- 0%
- Sodium
- 224mg
- 0%
- Total Carbohydrate
- 31g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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