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Éclair Cupcakes

Cupcakes made using creamy vanilla custard and topped with chocolate ganache gives you a mouth-watering dessert – perfect for a crowd.

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  • prep time 35 min
  • total time 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 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.
  • 2 In 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.
  • 3 In 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.
  • 1 Heat 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.
  • 2 In 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.
  • 3 In 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.

EXPERT TIPS

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Expert Tips

Inspired by the traditional French breakfast pastry, these cupcakes are filled with creamy vanilla custard and topped with a shiny chocolate ganache.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
238
,
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Sodium
224mg
224%;
Total Carbohydrate
31g
31%
(Dietary Fiber
1g
1%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.