PILLSBURY CUPCAKE MIX RECIPES
ÉCLAIR CUPCAKES RECIPE - PILLSBURY.COM
Cupcakes made using creamy vanilla custard and topped with chocolate ganache gives you a mouth-watering dessert – perfect for a crowd.
Provided by Pillsbury Kitchens
Total Time 1 hours 25 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 238 , CarbohydrateContent 31 g, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 224 mg
ÉCLAIR CUPCAKES RECIPE - PILLSBURY.COM
Cupcakes made using creamy vanilla custard and topped with chocolate ganache gives you a mouth-watering dessert – perfect for a crowd.
Provided by Pillsbury Kitchens
Total Time 1 hours 25 minutes
Prep Time 35 minutes
Yield 24
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 238 , CarbohydrateContent 31 g, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 224 mg
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