sinful eclair cupcakes

★★★★★ 2 Reviews
Starwriter avatar
By Ellen Bales
from Indianapolis, IN

This recipe is positively decadent, from the Best Recipes Ever by Pillsbury. Surprisingly low in calores, these cupcakes shouldn't "weigh" too heavily on anyone! Photo by:

serves 24
prep time 1 Hr 25 Min

Ingredients For sinful eclair cupcakes

  • 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 c
  • 1 tsp
  • 1 c
    frozen whipped toping (thawed)
  • 1 1/3 c
    semi sweet chocolate chips (or may use milk chocolate chips if you prefer)
  • 1/2 c
    whipping cream

How To Make sinful eclair cupcakes

  • 1
    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. Bake in a 350-degree oven. Cool completely. With melon baller (or spoon), scoop out center of each cupcake, scooping almost to the bottom of the cupcake.
  • 2
    In a 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-qt. resealable food-storage plastic bag. Cut 3/8 inch tip of 1 bottom corner of bag. Insert tip of bag into top of each cupcake and squeeze bag to fill cupcake with pudding.
  • 3
    In a medium bowl, place chocolae chips. In a 1-qt. 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.