sinful eclair cupcakes

Name: SINFUL ECLAIR CUPCAKES
Prep time: 1 h 25 min
Yield: 24
Ingredients: 1 box(es) yellow cake mix; - water, vegetable oil and eggs called for on cake mix box; 1 box(es) (4 serving size) vanilla instant pudding and pie filling mix; 1 1/2 cup(s) milk; 1 teaspoon(s) vanilla; 1 cup(s) frozen whipped toping (thawed); 1 1/3 cup(s) semi sweet chocolate chips (or may use milk chocolate chips if you prefer); 1/2 cup(s) whipping cream

(2 RATINGS)

525 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 24, 2012

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: http://www.nxtbook.com/nxtbooks/gm/bestrecipesever_vol21no9

Rate

prep time 1 Hr 25 Min

cook time

method ---

yield 24 serving(s)

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 whipped toping (thawed)
1 1/3 cups semi sweet chocolate chips (or may use milk chocolate chips if you prefer)
1/2 cup whipping cream

How To Make sinful eclair cupcakes

Step 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.

Step 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.
Step 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.
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