Did you know that yesterday was National Chocolate Eclair Day? I didn’t either until I saw it on Facebook and then I was suddenly craving chocolate eclairs. My mom is the master at making chocolate eclairs and I knew I couldn’t even try and compete with hers. So, I decided to make Chocolate Eclair Cupcakes instead.
Connor and I spent the morning making these delicious cupcakes and I’m so glad we did!
The only bad thing is – I can’t stop eating them!!
- 2 1/2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1 3/4 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 1/4 cups milk
Step 1: Preheat oven to 350 degrees. Line muffin cups with cupcake liners.
Step 2: In medium bowl, stir together flour, baking powder, and salt.
Step 3: In separate bowl mix butter with mixer. Gradually add sugar and continue to mix until combined. Add eggs one at a time while mixing.
Step 4: Add flour mixture, vanilla, and milk to butter mixture. Continue to mix until combined.
Step 5: Spoon batter into prepared muffin cups and bake for 18-22 minutes.
- 1 box (3.4 ounce) vanilla instant pudding and pie filling mix
- 1 cup milk
- 2 cups whipped topping (thawed)
Step 1: Mix all ingredients together. Let stand 5 minutes or until thickened,
Step 2: Once cupcakes have cooled completely, scoop out center of each cupcake.
Step 3: Spoon custard into food-storage bag. Cut tip off one corner of bag and squeeze filling into each cupcake center.
Chocolate Butter Cream Icing Recipe:
- 1 cup unsalted butter (softened)
- 3 cups confectioners sugar
- 1/2 cup cocoa powder
- 2 teaspoons vanilla extract
- 4 tablespoons milk (I used half & half)
Step 1: Cream butter in mixer. Gradually add sugar and cocoa and continue to mix on slow speed.
Step 2: Add vanilla extract and milk and continue to mix until frosting is thick and spreadable.
Step 3: Spread icing over cupcakes.
I’m warning you right now – you won’t be able to eat just one.